The recipe we are proposing you is a combining of sea and earth products. The taste of this course is very refined and extremely delicate. The pumpkin flowers are used in cooking in order to soften the taste of courses whose ingredients have a strong taste like fish.
The pumpkin flowers are also good, all alone stuffed with cheese and fried or in an omelette or cooked in a soup. The pumpkin flower is an all-able ingredient, very precious and a little bit expensive. The choreographic and decorative effect that it …

The origin of the use of the cuttlefish ink sack, in order to prepare a pasta seasoning, comes for sure from East of Sicily. The citizens of Messina, Siracusa and Catania claim its paternity.

The tuna fish eggs, called Bottarga,  are a very old speciality produced by the tuna-fish making. Its origins are very ancient and we can date them back to the Phoenician age. The fish eggs are obtained by the eggs of the tuna-fishes and its production follows an ancient and meticulous ritual  practised by the “men of the tuna-fish” (called tonnaroti). The tuna fish eggs are very precious, and they are eaten as an appetiser and they are grated and sprinkled on first courses whose taste is incomparable.

The anchovies are perhaps the most known species of blue fish, it is really common in the kitchens of all the world. As a matter of fact you can find this fish almost in all of the seas. A characteristic common to all the species called “blue fish” is the great nutritional value  and the remarkable contribution in good fats, Omega 3 and Omega 6, their tasty meat offers. Another quality of the blue fish is that of having a reasonable purchasing price and therefore it is frequently used in …