Apulian chef Vincenzo Elia from Mesagne, in the province of Brindisi, will be at the EXPO 2015 on August 1-31. Chef Elia uses a lot of Slow Food ingredients in his dishes. In Milan he will prepare a special fish soup (the “Boccaccio”), handmade stuffed pasta and a dessert made with Toritto almonds. ...
U’ racanat, fennel and cod Serves 4 4 fennels 200 g of salt cod 200 gr durum wheat bread stale 100 g of extra virgin olive oil 100 g pecorino cheese, grated 2 cloves of garlic, parsley q.b. Preparation Wash the fennel and soak in salted water. Separately prepare a stuffing with cod, bread, parsley, garlic, pecorino cheese and add oil. Open the fennel and fill with...
Apulian chef Nazario Biscotti from Lesina (FG) will be at the EXPO on June 1-30. Biscotti and his wife Lucia Schiavone will bring some of their special recipes from Lake Lesina to Milan. Lake Lesina is a salt water lake on the promontory of Gargano, in the north of Puglia. The lake is populated mostly by eels, the main ingredient of Nazario Biscotti’s recipes. Here...
