Tonnare Nets News Today : Breaking News, Live Updates & Top Stories | Vimarsana

there's a story that goes when god created the world, he took all the leftover bits and wanted to make something beautiful with them. so he made sardinia. and there's something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. >> you also caught lobster? >> yes. >> and food. >> wow. >> put together, you get a region with a ferocious independent streak. >> women have the power here. >> cheers. >> a little bit italian and a little bit something else entirely. >> ...

>> there's a story that goes when god created the world, he took all the left over bits and wanted to make something beautiful with them. so he made sardinia. and there's something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. >> you also caught lobster? >> yes. >> and food. >> wow. >> put together, you get a region with a ferocious independent streak. >> women have the power here. >> cheers. >> a little bit italian and a little bit something else entirely....

>> when the weight is okay, they open the nets and 1,000 tuna, 2,000 tuna go out. that is sustainable. >> luigi's ligurian ancestors learned this way of fishing in tunisia, but here in carloforte, they've built a community around it. and at his family restaurant, luigi is known to locals as the king of tuna. >> what have you got luigi? >> the tuna belly, in our bellies. >> you put the belly in the belly? >> yeah, belly in the belly. you want to try? >> yes! >> oh my god, yes, that's the fatty. >> yes, this is, this is the chutoro. >> yeah the toro, yeah. mmmm. >> you want a taste? >> yes. >> i...

>> yes. >> i like this tuna because the stomach is empty. >> once inside the tonnare nets, the tuna don't eat, so their flesh is uncontaminated by the flavors of other fish. >> oh man! incredible. >> here the taste is natural. no anchovies, no mackerel, nothing. >> luigi's using this tuna in a local family favorite, a pasta dish called casulli alla calofortina. >> olive oil, pine nuts and we blend. >> he's combining it with pesto and cassuli pasta, both rooted in ligurian tradition. >> is the pasta we use for the sunday, you know when old people come. >> right. >> when family come. >> right. >...