in the year-end holidays and
the months related to tourism
and the wedding season (May-
September).”
Vincenzo Santapaolas from
New Vecagel, partner CIC,
outlines the context of
the needs of the area: “In
Sicily there asking salmon,
swordfish and tuna smoked,
but the restoration of ours
prefers strands integers
prefer to manage by itself cut,
usually to create a triptych of smoked
Carpaccio appetizer. Press to our clients
in order to find a particular product
that offers a high quality / price ratio.
Known fact that in catering to Sicily
instead there is a large consumption of
clippings or chopped fish: here want
to see the slice on the plate. That said,
we are pleased to see that we have a
continuity of consumption, with sales of
all respect, especially smoked salmon.
We are equipped with refrigerated vans,
as well as to ensure small supplies in
about a day. And we have customers
who gratify us with large volumes
such as Il Padrino of Forza d’Agro,
near Taormina, order an average of 30
salmon hams of the week.”
Freshwater fish, the trout beats them
all
In catering the demand far more
significant than smoked fish products
of the sea. With one exception: the
smoked trout, which in Friuli finds its
ideal habitat and the various companies
that deal with the conservation and
smoking. In particular, it has a long
tradition of smoked trout from San
Daniele, which is prepared with dry
salted with sea salt and respecting
traditional methods, it is lightly smoked
with fine woods not resinous and
aromatic berries. Two types: Fil di fumo
e Regina di San Daniele. For the latter,
the temperature of smoke must not
exceed 30 ° C.
AT PAGE 27
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Chef Author: Alfonso Crisci - Nola (Na)
INGREDIENTS FOR 4 PEOPLE
Smoked Tuna g. 500;
Red Peppers n. 2;
Sprig of spearmint n. 1; Pink Salt;
Neo pepper;
Extra virgin olive oil.
Process
Sauté the onion in a tablespoon of
extra virgin olive oil; combine the red
peppers, cut into julienne strips. Cook
over medium heat until they become
crisp peppers; add the tuna into small
cubes and cook evenly on all sides,
leaving the center to medium doneness.
Assembling the dish
Serve to taste and season with olive oil.
4(.(A05,
