14-01-2015
Pasquale Torrente and a precious little bottle of Traditional anchovy colatura from Cetara. The chef and patron of Al Convento (and much more) in his village on the Amalfi Coast, will be one of the protagonists of Identità Estreme [Extreme Identities] a format debuting on the eleventh edition of Identità Milano, on Tuesday February 10th. Together with Torrente, Roberta Pezzella, Daniel Burns, Paolo Lopriore, Paul Andrias Ziska, Roberto Flore, Sergio Capaldo and Marco Stabile and Manuele Senis will also hold a lecture
I’m walking down the roads of Naples. The air has the aroma of fried food, coffee, street food. Of history, culture. The phone rings. A friendly voice asks me to speak about Traditional anchovy colatura from Cetara. A world unfolds. My mind flies back to my village, Cetara, a hamlet which, despite being part of the Amalfi coast, until a few years ago was considered the area’s Cinderella, with its reek of salt curing, with its damp and bad smelling nets in the port. Today, instead, it is a culinary destination; a gourmet destination as people say today. What is traditional anchovy colatura from Cetara? It is the identity of a people, my people. It is something that certainly doesn’t have its roots in Sicily or Calabria: it is not the brine extract we find in so many little bottles. Brine extract, indeed, as recently having colatura in the menu or worse producing it in many factories has become trendy. A trend, just like in the case of those wine producers who make a rosé wine or a sparkling one just to fill their catalogue.
A few months ago, in Erbusco, Torrente opened Burro Alici and he’s the “fried food” magician in Eataly’s stores in Italy and abroad
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by
Chef-owner of Al Convento in Cetara (Salerno) and Burro e Alici in Erbusco (Brescia)