This is the first part in a series of posts dedicated to fish and fish cookery, and especially how it's done here in the Salento, the thin slice of gorgeous land dangling out into the middle of the seas that make up the Mediterranean. Like you, I had always tended to fall back on a handful of recipes, virtually neglecting the rest of the monger's case. This summer, all of that is going to change.
Read MoreLike many of the more wily concepts in life - lu stufatu is one of those things that is almost impossible to pin down, empirically: You can just bet your boots that you'll know it when you see it.
Read More
