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Mare Aperto

The truths of the fish world revealed by Antonio Vasile. Against a thousand lies and dangerous commonplaces

Are they all scallops?

The noble mollusc attracts frauds. Always read the labels carefully

A specimen of pecten maximus, the giant scallops f

A specimen of pecten maximus, the giant scallops from Northern Europe: they have a maximum of 15 cm and 15-17 rays. A precious food, always fashionable, the shells of Saint Jacques are named after the Saint venerated by the pilgrims to Santiago de Compostela (photo www.aphotomarine.com)

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16-12-2013
Consistenze Liquide (liquid textures), a recipe by

Cooking with seawater

An increasing number of chefs uses seawater as an ingredient for dishes and cocktails. Could this be the beginning of a new trend?

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25-07-2013
The fish stalls at the Mercato di Rialto in Venice

The right size

It’s better to buy fish of the right age. Better for the restaurateur and the destiny of the sea

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08-03-2013

The eel odyssey

In Puglia, discovering the incredible journey of an extraordinary fish, a Christmas protagonist

Roasted eels and stewed red Acquaviva onions, with

Roasted eels and stewed red Acquaviva onions, with a salmoriglio sauce made with capers, cherry tomatoes al filo*, lemon zest and freshly pressed extra virgin olive oil from Donato Vinci’s inn Tempio dei Gusti in Fasano (Brindisi), tel. +39.080.4393838

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16-12-2012