Polpo E Spada: Catch of the Day: Recipes and Culinary Adventures in Southern Italy

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Sime Books, 2017 - 224 pagine
45 ricette, 22 approfondimenti, 100 fotografie, 15 disegni. Polpo, pesce spada e poi tonno, pesce azzurro, pesci di paranza e da zuppa, gamberi rossi, mazzancolle e vongole sono protagonisti della cucina di mare nel Sud Italia e danno vita a piatti unici e dall'autentico sapore mediterraneo. Frutto di un sapere antico, le ricette di questo libro sono una rappresentazione fedele delle usanze culinarie di queste terre, aggiornate alla luce di una visione contemporanea. Ingredienti e tradizioni delle diverse cucine regionali si incontrano portando a una contaminazione tra Puglia, Calabria, Sicilia, Sardegna, Campania, Abruzzo e Molise. "Polpo e spada" offre inoltre un ricco e dettagliato spaccato sulla cultura marinaresca e la pesca tradizionale, raccontando metodi antichi di secoli, oggi quasi scomparsi, le diverse tipologie ittiche e le conserve di mare. Il tutto con un occhio di riguardo agli elementi più schiettamente popolari della cultura del mare nel Sud Italia, per molti aspetti un universo ancora "arcaico" e foriero di leggende e racconti ancestrali dal sapore mitico.

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Informazioni sull'autore (2017)

This young but experienced chef, born and raised at Peschici in the Gargano, spent the summers of his youth between the solid wood of his family's trabucco (fishing jetty) and the rustic tables of their restaurant, thus inheriting two passions: fishing and cooking, the essential elements of this new title. With a passion for photography and journalism, he wrote for several regional newspapers before devoting himself to further education. He graduated in Parma, first in Gastronomic Sciences, and then in Food Technology, presenting two theses on the use of sea water in the kitchen and consumer preferences for fish. For most of the year he lives, fishes, and cooks on the reef, at his restaurant Al Trabucco da Mimì at Punta San Nicola; in winter he sets off on far-flung gastronomic journeys around the globe. The trabucco has belonged to his family for five generations. The Ottaviano family, now among the very few to preserve a knowledge of its construction technique, are conscientious custodians of tradition. For his skills in digital communication, Domenico Ottaviano placed second in the Web Chef Competition 2014 at the Festival of Italian Cuisine in Rimini. This is his first publication."This book would never have seen the light without the ancient seafaring and culinary wisdom of which my grand parents Mimi and Lucia were the custodians." --Domenico Ottaviano

Maurizio Rellini is a full-time photographer specializing in travel and landscape photography. His photos have graced the covers of hundreds of magazines, including National Geographic Traveller, Lonely Planet, Geo, Meridiani, Sunday Times Traveller, L'Espresso, Le Figaro, and Bell'Europa. Some of his photos have also been chosen for international advertising campaigns, including American Express, Costa Crociere, United States Agricultural Ministry, and Seaburn Cruises. Maurizio has been awarded for his work at international contests like World Photography Gala Awards (landscape category and overall winner tied with Peter Lik), Px3 Paris Prix (nature category), MIFA Moscow international photo awards, Ipa International photo awards, and has exhibited at the 3rd Biennial of fine art and documentary photography in Malaga.

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