Page 84 - Shellfish News Today

Oil and bread soaked in vinegar. her second dish is more elaborate. >> rina is making sarde a beccafico which literally means fig pecker sardines. but the fig pecker is a bird, not a fish.

Oh my god. these are ingredients rooted in the poor community and the immigrants past. it is apart of tuscanys history on a plate. >> fabio is not finish. creativity is everything. nothing goes to waste. he whips up a second course with the left over sauce. >> you have all the flavors of the sea otherwise what would you do with the beautiful sauce he had left? it only makes sense. the best thing in the world. i feel very lucky that my parents followed their hearts and moved us across the world

>> maria is making three very different versions of her tibiale for dinner. one with eggplant. one with rice. and this one with a pastry crust. >> wow. >> bellissima! >> the princess son bernardo and her granddaughter alessandra are joining us for this rather formal dinner, complete with a white-gloved butler. >> thank you. >> so this is the first one, which is -- >> eggplants with cheese. >> and the pasta. tell me about the tradition of timbalo. >> they came from french. all the families though...

This is good. i like it. it is absolutely delicious. he loves it and he makes it at home but he cant make it as good as this. after that little appetizer, we head up to the house of one of fabios friends in the hills above the town. he gathered together ingr ingredients. >> hes making cat scat-sciutto.

>> the tortiria is a local institution serving the cake in, what else, a huge hunk of bread. [ speaking foreign language] >> ill go from this side here. this is good. i like this. >> its absolutely delicious. he says he makes it because he loves it and makes it at home, but he cant make it as good as this. >> yeah. >> after that little appetizer, we head up to the house of one of fabios friends in the hills above the town. hes gathered together the ingredients for a classic. >> hes making a fish...

>> tomatoes were a popular ingredient among the jews of southern europe. [ speaking foreign language] >> unless you want. yeah, yeah. i think so, yeah. as the incredible smell drifts outside, fabios friends take their seats. the density of the flavor is just -- [ speaking foreign language] ♪

>> look how crispy and beautiful it is. >> look at that. >> almost ready to taste them? >> oh, with the balsamic? oh, come on. >> this is like the crunchy part of the lasagna. >> yeah. >> its exactly the same. >> that everybody fights over. >> yeah. >> yeah. thats beautiful. beautiful. oh, my god. >> its so good. >> so good. >> cant stop eating this kind of stuff. its almost a dessert, huh? >> the vinegar, with the honey, wow. wow. thats delicious. you forget that you are making a television sho...

>> this is a fake cacciucco. i need to keep my voice down so the neighbors dont hear but if youre not from here, youre not supposed to be making this stew. [ speaking foreign language] >> theres always this battle between whether youre from here or from there or from there. whatever youre making, you can make the same thing but you cant call it -- its maybe a little bit different. [ speaking foreign language] ♪ >> cacciucco is a rich fish stew that dates back over 500 years. it is a way for th...

[ applause ] >> fabio may not be from livorno, but he can definitely cook the cacciucco. oh my god. these are ingredients rooted in both the poor fishing community and in livornos immigrant past. its a part of tuscanys history on a plate. and fabios not finished. in true tuscan tradition, creativity is everything and nothing goes to waste, so he whipped up a second course with the leftover sauce. you have all the flavors of the sea. otherwise, what would you do with that beautiful sauce that he ...

>> ill go from this side here. this is good. i like this. its absolutely delicious. and he says that he makes it and makes it at home, but he cant make it as good as this. >> yeah. >> after that little appetizer, we head up to the house of one of fabios friends in the hills above the town. hes gathered together the ingredients for a livornese classic. this is a fake caccula? i need to keep my voice down so the neighbors dont here. but if youre not from livorno, youre not supposed to be making