Zazzeri and Gaja-style fish
18-12-2014
«Here we feel at home», says Rossana Gaja between one morsel and the other. These are Piedmontese people playing an away game in Tuscany: they arrived in 1994, after buying Pieve Santa Restituta, in Montalcino, and two years later Ca' Marcanda in Bolgheri, a ten minutes drive from Marina di Bibbona, the place where we’re dining today: at Luciano Zazzeri’s La Pineta, to be precise. A significant party: oenologist Attilio Pagli, Michele Scienza of Guado al Melo with wife Annalisa Motta and father professor Attilio Scienza; then Leonardo Raspini, outgoing director at Ornellaia, journalist Isao Miyajima… And Oliviero Toscani, acting as producer with his Ot wine. All around Rossana’s father, Angelo Gaja, the most famous Italian winemaker in the world.
He was the creator of the dinner and he’s also the alpha and the omega of the menu, «because Angelo has personal tastes: he’s always around the world, so he requests delicate dishes and very fresh fish for his guests and himself– Zazzeri explains – I’ve known him for twenty years, I know how to treat him, he’s a person of habit: no sauces, no mirepoix, no tomato».
La Pineta close to the waves, at sunset: a dream that continues around the table La Pineta is the right place for him, a real sanctuary for the Tyrrhenian catch. «Sixty years of Zazzeri – chef Luciano, who will turn 59 next January 17th, proudly explains, – My grandmother Nella started, together with my nanny, now 97. She taught me simplicity in the dishes and truth in the products». They have now reached the fourth generation, because for years now he’s been sided by his sons, Daniele in the kitchen and Andrea in the dining room and cellar. Their father thus sums up: «Marquis Mario Incisa della Rocchetta [Sassicaia’s father] would dine here, then it was the turn of his son, Nicolò, now of his granddaughter Priscilla with her children…». Wine dynasties around the table, that is, such as the Antinori, the Frescobaldi, the Della Gherardesca. And, indeed, the Gaja.
La Pineta close to the waves, at sunset: a dream that continues around the table
So here it is, Gaja’s diet by Luciano Zazzeri. We start with Small calamari à la Angelo Gaja: «You wait for the water to boil, add some salt, then put the small calamari through a chinois, just for a moment and then you serve them right away with raw oil, salt, pepper and two drops of lemon». As an alternative for raw fish fanatics, there’s a platter of fantastic tastings: tuna, palamita, amberjack, calamari from Piombino, prawns, anchovy tartare with capers and olives, marinated mackerel with caramelised onion on ricotta cream. As for the first course, Pastificio felicetti kamut linguine with small calamari, squid, garlic and sage, all covered with some grated, very aromatic, local white truffle, «it is our own, it comes from the hills that go from here to Volterra. Soft, aromatic, elegant». We confirm.
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief