Aggiornamento: 5 apr 2020
This dish was one of my small creations in Venice at the Del Bauer Hotel ***** L, where I combined Venetian and Apulian traditions.
BARI - The Bari gastronomic tradition, it is known, provides for a large consumption of fish and seafood, products that are usually called with specific terms, say "dialectals". Precisely for this reason, the consumer often does not know exactly what is on his plate: in short, if he were to explain to a Turin what he is eating, he would be in difficulty. News published on the portal barinedita.it and owned by him.
For example, the "pupils" which animals are they? Let's talk (together with octopus and illegal dates) about the top of raw seafood: a product also sold at 40/45 euros per kilo. Well anyone in Bari, including the fishmongers, would reply: "They are small cuttlefish, not yet grown." But this is only partially true. News published on the portal barinedita.it and owned by it.
"The" students "actually include three different species of molluscs - explains Roberto Carlucci, professor of Ecology at the Biology department of the University of Bari -. Yes, there are the small ones of sepia officinalis, or of the common cuttlefish, but it is easy to be sold also specimens of sepia elegans and sepia orbignyana, two species that, unlike the first, remain very small i