Rich menu on First&Food, the FIRSTonline magazine entirely dedicated to the world of food and agri-food, which, like every weekend, offers its readers the profile and recipe of an Italian chef. This time it's the turn of the Sicilian Corrado Parisi, who has arrived at the Caruso restaurant-museum in Sorrento, dedicated to Enrico Caruso the greatest tenor of all time, who died in Naples on 2 August 1921 in a room of the Hotel Vesuvio. Parisi, Sicilian doc and native of Ispica (Val di Noto) remains anchored to the flavors of tradition, however, elaborating them through the creative filter of his international experiences. He started very early, living in the kitchen with his parents, who one day realize that he has a creative flair and at the age of 6 they make him decorate the dishes to be served on the table. The proposed recipe is a seafood dish, worthy of Southern Italy: smoked amberjack and creamy saffron potatoes.
However, there are other goodies, such as oil with… cannabis (don't worry, it's legal hemp that only gives a herbaceous aroma and excellent health properties), or the fascinating story of the Nieddittas Sardinian mussels, an adventure that began in 1967 on the idea of a group of 9 fishermen from the Gulf of Oristano who founded a cooperative that today employs over 100 people and sells mussels and seafood throughout Italy. Insights also on the xylella bacterium which is destroying the production of olive oil in Puglia and on milk.
