Tag: Emilia Romagna

Have you ever tried brodetto? If you love the sea and its traditions, follow me to discover the history and myriad nuances of the seafood brodetto recipe!   Do you love seafood, but don't know what to choose? The solution for you is definitely seafood brodetto, with all its variations. Be careful, however, because once you try it... it could be addictive! The peculiarity of the Italian coasts, besides their rare beauty, is undoubtedly the great climatic and geological differences present. All this contributes significantly to enriching Italy's natural heritage and especially its flora and fauna, thus filling our seas with a varied marine population. This large assortment has therefore allowed the local cuisines to take advantage of multiple types of fish, creating dishes uniquely localised in specific geographical areas. Hence the origin of the main dish of all those regions bordering the Adriatic Sea: seafood brodetto (also called “brodetto di mare”). There are many recipes behind this excellence, with each region (or even province) offering its own version, all however united by that festival of flavours imbued in a single course.   The origins of brodetto   To give it this unique taste, how is the seafood brodetto recipe made? The earliest origins of this dish can be traced back to the boats of fishermen who, in order to feed themselves, cooked all those parts of the not-so-noble catch not intended for sale together with a few small crustaceans, molluscs and pieces of reef (used as natural flavourings). From popular tradition, fish in brodetto became increasingly sought after on the tables of the most renowned restaurants, so much so that it was included in the menus of the area's most starred chefs, thus contributing to its promotion also in inland areas. As already emphasised, there is no single recipe