Il Gusto di raccontare

1.Crustaceans, fish, molluscs and shellfish

The amazing and mysterious world of fish has fascinated humans since antiquity. Always a primary source of sustenance, a driver of the accumulation of capital from the Middle Ages to the modern day and later the engine of a massive industrial sector, fish has gained a value that transcends the purely nutritional to become the subject of artworks and conveyor of symbolic meaning. Salmon and sea bream, molluscs and shellfish have long fascinated artists with their extraordinary colour effects. Analysis of paintings by Italian and international artists and literary and critical articles traces the history of cooking and the evolution of the culinary art from the ancient world to the present day. Analysis of European paintings and literary and critical articles traces the history of cooking and the evolution of the culinary art from the ancient world to the present day. A selection of recipes inspired by the kaleidoscopic brilliance of fresh fish on a market stall enliven the book with edible and easily replicable treats. On tables, at markets and in paintings, all the enchantment of the underwater world.

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