FISH CHARCUTERIE PROTAGONISTS AT THE EVENT “ITALIAN CUISINE WEEK IN THE WORLD”

24/11/2023
FISH CHARCUTERIE PROTAGONISTS AT THE EVENT  “ITALIAN CUISINE WEEK IN THE WORLD” FISH CHARCUTERIE PROTAGONISTS AT THE EVENT  “ITALIAN CUISINE WEEK IN THE WORLD”

Celebrating the eighth edition of “Settimana della Cucina Italiana nel Mondo” (Italian gastronomy Week in the World) in Valletta, an event successfully fused literature, culture, and gastronomy within the popular restaurant “Mezzodì.”

The convivial dinner, entitled ‘The Old Man and the Sea‘ after Ernest Hemingway’s renowned work, was organized by Dr Massimiliana Tomaselli, the Italian Academy of Cuisine’s ambassador for Malta.

Throughout the evening, a variety of speeches were given, including one by Professor Gioacchino Giovanni Iapichino titled “La cucina del pescato”: a historical exploration of the innovations that revolutionized fishing and the development of fish cuisine in Italy, from its ancient origins to preservation efforts in inland territories, far from the sea.

The actor Giovanni Costantino’s recitation of a line from the well-known Roman play “The Old Man and the Sea” was another extremely moving moment. a link between the culinary and literary arts that emphasizes how culture can nourish the body as well as the soul.

Chef Pablo Esposito was the evening’s star, dazzling everyone with his culinary prowess and delivering the menu with utmost regard to detail. Everything on the menu thrilled the palette, but more importantly, it made it possible to narrate tales about the elements that made up the chef’s creations.

Particular attention was demonstrated with the “sea-cuterie,” which improves the sustainability and freshness of local fish products.

An idea that was conceived and developed as a result of the ground-breaking Stagionello® Fish Curing Device, allowing any fish species to be transformed through maturation, fermentation, smoking, drying, humidification, and cooking processes thanks to its patented pH management systems.

Alessandro Cuomo created the method and technology that meets the public’s growing need for natural, wholesome products and the growing number of experts experimenting with cutting-edge “fish dry-aging” techniques while preserving the nutritional value of the food.

The fond and respectful relationship between Chef Esposito and Alessandro Cuomo stems from their recent decision to follow a path marked by shared values: a love for authentic, well-prepared food, an unwavering dedication to modern methods, and a moral obligation to uphold the idea of responsible and respectful food production for the benefit of the entire food chain.