Symbolic dish of Adriatic seafood cuisine, from ancient origins, it would even go back to the Greek colonists who abandoned their coasts in the seventh century to cross the Adriatic and settle on the Italian side, the brodetto has very humble origins. At the end of the day the fishermen put on the fire what was left over from the nets, the fish that could not be sold because it was spoiled or the waste that was not appreciated by the buyers.
Since then, the Brodetto dell'Adriatico has come a long way. Today it is a dish enriched with many noble components – while maintaining the basic but very fresh catch of the day. that restaurateurs along the entire Adriatic coast put on the menu as the pride of their cuisine. There is that alla fanese, the one alla vastese, the one from Porto Recanati and the one alla termolese, there is the one from Romagna and the one alla sambenedettese. Each one jealously guards its recipe, each one boasts particular origins. And it is useless to add that the Brodetto entered with his head held high menus of great starred chefs.
The fish used for the fish soup vary greatly from port to port, some municipalities have even officially certified their original territorial recipe. So the rules, going down the Adriatic vary. It starts fromminimum requirement of five components which extends to seven and in some cases to thirteen. Among these we find: red mullet, cuttlefish, sole, dogfish, skate, seafood, cod, mussels, gurnards, san Pietro, monkfish, squid, scorpion fish, mallet, prawns and even lobster.
La Ancona tradition requires 13 different types of fish as religious homage to the guests at the Last Supper, others derive the rule from number of mouths of the Calamo Fountain, also known as the "13 spouts", so dear to the people of Ancona.
The components vary but not the basic rule, all the catch must be of Adriatic origin, frozen fish is absolutely prohibited, and must be purchased on Thursday when the fishing boats return to have the best choice and safety guarantees.
Beyond the rules of individual restaurants, the fact remains that we are dealing with a delicious seafood soup that encompasses all the aromas and flavors of the Adriatic, excellent as a second course or as a single summer dish for its richness, not only of flavors but also of healthiness.
E by 10 12 to September will be the absolute protagonist of BrodettoFest a real festival of the seafaring tradition that is held in Fano for 19 years at this part. For three days the city comes alive with shows, tastings, stellar cooking shows, international guests, big names in show business, chefs who have made the history of Italian cuisine, workshops for children dedicated to getting to know quality food and discovering the sea . And boat trips with BrodettoBoat which offers typical tastings on board
Guaranteed by a circuit of over 30 restaurants connected to the venues of the event, the BrodettoFest becomes a national stage for the promotion of the entire fishing chain, the enhancement of typical local products and food and wine excellence.
The Best (Out) Brodetto proposed by the restaurants participating in the initiative will be decreed by the joint vote of the technical jury (made up of gastronomic experts) chaired by Davide Eusebi, gastronomic critic of the Resto del Carlino and by Floro Bisello, Delegate of the Academy Italiana della Cucina, and by that of the popular jury present during the scheduled competition evenings.
During the "POPULAR JURY EVENINGS" the public will be able to taste the Brodetto and vote for it in the special form. The recipe that has accumulated the highest score between the popular vote and the technical vote will win. The winning restaurant will then host the final awards ceremony.
Finally, numerous talk shows are planned with the sector's protagonists on the national and international scene, who will meet in Fano to focus on the new Organic District of the Marche, the only large organic district in terms of numbers, projects and objectives.
This year's absolute novelty is MeetMoretta. An innovative experiential space within the event, entirely dedicated to Moretta, the coffee-based drink, typical of the Marche region and originally from the city of Fano. So the first national competition Moretta&Co.cktails is also starting: the first edition of the national competition reserved for professional Barmen which will see the finalists compete in the live final, directly at the BrodettoFest. The masterclasses conducted by the jury made up of the best Italian bartenders and mixologists, points of reference on the national scene: Filippo Sisti, Giovanni Ceccarelli, Flavio Angiolillo will also be hosted.
The recipe for brodetto alla fanese
Ingredients:
2 kg of cleaned fish (mazzole, anglerfish, dogfish, weever, skate, seabream, san pietro fish, mantis shrimp, cuttlefish, redfish)
0,25l of extra virgin olive oil
6 spoons of wine vinegar
2 glasses of water
1 tube of tomato paste
1/4 onion
1 clove of garlic
a generous amount of freshly ground pepper, salt to taste
Procedure:
Gut and clean the fish.
In a low and wide saucepan (about 40 cm in diameter) fry the chopped onion and garlic in extra virgin olive oil. Dilute the tomato paste in water and vinegar and add it to the sautéed mixture.
As soon as it comes to the boil again, add the cuttlefish and then the other fish, except the mantis shrimp, in sequence starting with the bigger ones, salt and pepper and cook for 20-25 minutes.
For the last 5 minutes, add the shrimp and serve piping hot.
Serve with slices of toasted bread
