On the occasion of Slow Fish (Genoa June 1-4 2023) Toscana Promozione Turistica, as part of the Vetrina Toscana project, has introduced the book “Happy Boat in Tuscany – Recipes for Sailors and Motor Sailors“, a practical guide to typical cuisine, dedicated to people who choose to visit Tuscany by boat. The protagonist is the Tuscan coast with a collection of typical recipes interpreted by chefs from the territory.
The theme of sustainability and safeguarding the sea is very important and also involves food and wine: not only recipes, therefore, but also suggestions on typical products that cannot be missing from a gourmet and sustainable pantry. In addition, tips to be adopted for the success of a good dish and the protection of the sea: from the use of local products to attention to seasonality also for the catch, to avoid damaging the ecosystem and favour reproduction.
Navigating along the coast and the islands allows for a privileged point of view where the sea is the absolute protagonist also on the plate and allows us to discover not only new territories, and various fish species, using traditional recipes, protecting natural biodiversity but also food biodiversity: a gastronomic experience that recovers ancient knowledge, stories and trades.
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From super classics such as spaghetti with clams and marinated anchovies to new interpretations such as mullet with potatoes, Atlantic bonito with nettle pesto or marinated mackerel salad. Accompanied by some valuable advice on preparation techniques: it is best to opt for quick cooking and marinating to preserve the quality of the ingredients and minimise the risk of fermentation. By choosing small pieces, thin cuts and thin slices, you can take advantage of the temperature of soups or vegetables to cook fish, thus saving time and energy. In addition, insights and stories about the products used in the recipes. In fact, Tuscany boasts a centuries-old gastronomic culture and the certified products (DOP, IGP, PAT) guarantee their authenticity, origin and production according to strict regulations.
For Vetrina Toscana, the project of the Region and Unioncamere that combines typicality, the authenticity of the territories and attention to the environment, food and wine is a #journeywithinthejourney: moving around, in fact, allows people to discover new places and enjoy their typical products and dishes. Here we propose a fascinating itinerary along the approximately 600 kilometres of coastline with 17,550 moorings and a widespread network of ports and tourist harbours, in a journey to be truly savoured.
“Happy Boat in Tuscany – Recipes for Sailors and Motor Boaters” is produced in a spiral-bound A5 format, which allows the cookbook to be comfortably kept open, even in a kitchen of limited size. The volume can be downloaded free of charge from www.vetrina.toscana.it.
The recipes in the book were kindly provided by the chefs of the Vetrina Toscana network: Umberto Amato of the La Fontanina restaurant in Porto Santo Stefano, Leandro Carotenuto of the Umami restaurant in Marciana Marina, Matteo Donati of the Donati restaurant in Castiglione della Pescaia, Luigi Fiore of the Alle Vettovaglie restaurant in Livorno, Maurizio Marsili of the Pesciolino Briaco restaurant in Viareggio, Claudio Menconi, Simone Sardelli of the Osteria da Simone in Marina di Pisa, Roberto Tissi of the La Petite Cuisine restaurant in Carrara, Daniele Zazzeri of the La Pineta restaurant in Marina di Bibbona. The book is completed by a Slow Food Italy report and one edited by Vetrina Toscana with a focus on food, sustainability and the health of the sea. The photographs are by Luca Managlia.
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