Four days of full immersion in the world of the sea and its flavors con more than 50 appointments: BrodettoFest arrives, the International Festival of Brodetto and fish soups. From 1st to 4th June Lido di Fano, turns into an open-air stage of the dish symbol of the seafaring tradition: fish brodetto, also called seafood brodetto or simply brodetto, icon of the seafood cuisine of the Adriatic, from the Veneto to the Marches and Abruzzo. Born as poor dish of the fishermen of the Adriatic who used that fish which was difficult to sell due to its low quality, or the size of the fish, which was too small, the brodetto is over time become a Gourmet dish with different variations each proudly claimed by the various territorial traditions. And Fano historically has its own that it defends and protects over time.
Much awaited for this reason is Brodetto Fest is the challenge to the last spoon between the Italian regions for the national competition of broths and fish soups.
The challenge between Marche, Puglia, Veneto for the Adriatic side and Liguria, Tuscany, Lazio for the Ligurian and Tyrrhenian side
“The Brodetto Festival – declares the Councilor for Tourism Etienn Lucarelli – is a clear example of tourism marketing. Therefore, this festival has the ability to enhance and combine our peculiarities with our tradition. Fano is a city whose history is inextricably linked to maritime activities. Its essence can be captured by walking through the streets of the city and tasting the dishes of the local tradition. The Brodetto Festival is a project that unites the city of Fano in the name of tradition, in a sustainable perspective of a short supply chain and zero miles”.
BrodettoFest opens on Thursday 1st June at 18.30 on the scenic Central Stage of the Lido. The highlight is the National Competition of Brodetti and Fish Soups (Friday 2nd and Saturday 3rd), a unique event in Italy. The Italian regions of Brodetto will be in Fano, accompanied in the challenge by Andrea Amadei of Decanter Radio2 Rai. On the Adriatic and Ionian side, Marche, Puglia, Veneto and on the Ligurian and Tyrrhenian side, Liguria, Tuscany, Lazio. Not only competition but also a lot of good cooking for all those who love tasty soups based on this precious ingredient and rich in important nutrients, which will be paired with the great wines of the Italian regions.
The specialties of the seafaring tradition: Broeto de pesse, brodetto alla fanese, Civitavecchia fish soup, ciuppin, ciambotto, cacciucco
The race will take place inside the Palabrodetto. In the first heat (Friday 2 June - 13) the Veneto will compete against the Broeto de pesse and the Marches with the Brodetto alla Fano. Another challenge scheduled for 20, sees Lazio with the Civitavecchia fish soup and Liguria with the ciuppin. The race continues on Saturday 3 June, when the Puglia region will perform with the ciambotto and Tuscany with the cacciucco. Whoever among the regions will obtain the highest score assigned by the jury will compete in the final on Saturday 3 at 20.
Il Brodetto alla Fanese is the great protagonist of the event to be enjoyed in the restaurant circuit, in which 31 Fano catering establishments participate, to offer the typical recipe of the seafaring tradition during the days of the Festival and throughout the summer. The circuit is managed by Confesercenti Pesaro and Urbino.
Then again in the large Fishermen's Kitchen, in collaboration with the company Antonio Gaudenzi Srl. A prepared recipe with 100% Adriatic fish certified by skilled fishermen, still today representative of a millenary tradition. The Clams Corner opens, in collaboration with the New Copromo company, with moments of information and tastingio in order to enhance a fundamental sector of Fano fishing as well as a driving force for the entire local fishery.
Lungomare Simonetti will host aromas and flavors of new combinations with the Street Food Bro dedicated to soup pizza, a very successful combination of the typical fish used in the Fano soup and the ease of bite of the pizza and many other fish specialties.
Pairings with street food and brodetto pizza
The taste experience of the best Italian cuisine is back thanks to the unmissable cooking show, moments of delicious tasting with dishes signed by famous chefs. At the Lido, the spotlight is on the kitchen of the chef Giuseppe Mancino (2 Michelin stars) of the Il Piccolo Principe restaurant in Viareggio (Thursday 1st June – 20pm). It is in the Gotha of Italian and international chefs thanks to a cuisine with a strong and traditional taste with more refined, light, harmonious creations with a fusion influence acquired during some trips to Asia, including China. Event in collaboration with Earth System.
"BrodettoFest - declares the regional councilor for agriculture and food of the Marche Region, Andrea Maria Antonini - is important on the one hand to demonstrate how food and wine can be a driving force for an entire territory, not just for the city of Fano , but for all the Marches that boast distinct traditions of soups, present in our coastal towns. On the other hand, the important focus on the fishing sector, since the brodetto is born from the catch of the Adriatic Sea, paying attention to a sector that is experiencing difficulties and that has a somewhat nebulous future in some respects, while the Marche Region will support it thanks also to the new programming, through specific funds on regionally managed fisheries. We will try as much as possible to offer concrete support to the navy of the Marches and to bring fish again, a precious source of food, to the canteens of the Marches".
Lights on clam fishing, a fundamental sector of Fano fishing as well as a driving force for the entire local fishery.
Brodetto&Wine will host five in-depth meetings: Bianchello that tells the story of the territory (Thursday 1 June at 21 pm), The pink "quota" in the Marche (Friday 2 June at 19 pm), Shades of red (Friday 2 June at 21 pm), What you don't expect (Saturday 3 June at 19pm), The characters of the great white (Saturday June 3rd at 21pm), Bubbles from the Marche, a long history (Sunday June 4th at 19pm) and Perfumes of a territory (Sunday June 4th at 21pm).
It also goes out to sea with BrodettoBoat the Queen Elisabeth motor ship to discover clam fishing. The excursions (lasting 1.30 hours each), departing from the port of Fano, are guided by Professor Corrado Piccinetti, former director of the Laboratory of Marine Biology and Fishing at the University of Bologna. A tour to get to know the sea and the fishermen's activity up close, which has been handed down from generation to generation.
The authentic recipe of the Brodetto from Fano
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
METHOD:
- 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
