One of the most famous traditional fish dishes of the entire Adriatic coast is the protagonist of the Marche summer. With the International Festival of Brodetto and Fano Fish Soups, now in its seventeenth edition, one of the most popular preparations of local seafood is placed at the center. Now become the flagship summer event, since last year it has been brought forward to month of July, compared to previous editions that were always held in September.
The seafront of Fano for four days it turns into an open-air kitchen, with tastings and challenges of fish soups and fish soups, tastings, debates, book presentations, cooking workshops and live music. In the "capital of Brodetto", chefs of the caliber of Moreno Cedroni, Mauro Uliassi, Giorgio "Giorgione" Barchiesi, Andy Luotto, Andrea Mainardi, Errico Recanati, Hirohiko Shoda, Luigi Pomata, Igles Corelli, the Costardi Bros. , the Palabrodetto, the temple of fish soup is confirmed, where the public will be able to taste the different interpretations of the poor dish symbol of the maritime tradition of the Mediterranean, made by famous chefs. A lot of good fish, but also a lot of fun inside the MeetMoretta, a lounge bar dedicated to the typical drink of Fano fishermen that will host meetings, good music, innovative cocktails and prominent barmen. On the central stageinstead, to do the honors, between cooking shows, music and moments of entertainment, there will be Federico Quaranta, author and presenter of Decanter (Radio2) and Linea Verde (Rai1).
In collaboration with the Ministry of Agricultural, Food, Forestry and Tourism Policies there are also moments of meeting to reflect on topics such as the promotion of intelligent fishing, one Sustainable Development and inclusive of the communities that depend on this activity, symbol of a territory and its history and space Brodetto & Kids to introduce children to fish and its multiple properties. From this year the Festival becomes Plastic Free and therefore, there is also the occasion for a comparison on issues related to ecology.
The origins of the Brodetto di Fano
We are talking about the fish soup of the Adriatic coast which has numerous variations and interpretations based on the area. It is a poor dish of the seafaring tradition, born on fishing boats. THE fish less beautiful and delicious they were cooked directly on board fishing vessels, prepared without being filleted with a condiment made from tomato paste, onion, garlic and the addition of a wine called "acetella", very similar tovinegar, used diluted in water, to give the recipe a more intense taste. The dish, once ready, was shared with the guests, who had to patiently pinch the fish and complete the meal by dipping it in the stale bread broth. The current version of this ancient preparation is often modulated according to tastes and favorite fish. There are those who add crustaceans, fish with the finest meats, perhaps with less spines, or blue fish, certainly with a more decisive taste.
The original recipe
The "original" recipe of the broth of Fano provides for the use of 10 varieties of fish products: mazzole (also called gallinella or capon); monkfish; dogfish; tracina (also called spider fish); race, boccaincava (also called priest fish); Saint Peter fish; squills (also called sea cicadas); cuttlefish; redfish. The "fanese" recipe is characterized by the presence of wine vinegar and tomato concentrate.
The official wine of the festival
In combination with the recipes proposed by the chefs during the event, there is the Bianchello del Metauro Doc, native wine of the province Marche's of Pesaro and Urbino, which celebrates its fifty years of Designation in 2019. Within an exclusive space, guests can discover all the features of a wine with a millenary history, mentioned by Tacitus in the story of the historical Battle of the Metauro of 207 a. C., when the Roman troops defeated the Carthaginian army of Hasdrubal inebriated by the too much white wine drunk the night before the fateful battle.
The Festival that celebrates the Fano fish soup, now for 17 years, has a long tail thanks to the "Fuori Brodetto", the side initiative that between September and October involves the restaurants of the province of Pesaro and Urbino, which offer the dish prince of local cuisine at a special price.
The complete program is available on the Festival website.
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