Fish

Fish has always been a widely used and consumed food. Already since the ancient Romans the consumption of fish was very high among the patrician classes. In his comedies, Terence made the protagonists of his plays eat fishes and crustaceans and the emperors were proud of fish farms and oyster nurseries. It is awesome to visit the breeding of morays by the sea in the charming town of Sperlonga, a seaside city close to Rome.

Portico d’Ottavia was one of the largest fish markets in Rome, which moved to another district in the city center, in Piazza delle Coppelle, in the nineteenth century.

Despite the great consumption and boundless love of these ingredients, the typical Roman dishes are not many. Only in recent years, thanks to the young chefs of the Lazio coast, we are becoming famous for daring dishes and combinations of unknown flavors.

At home, we often eat more or less elaborate fish dishes. The most familiar thing is that the fresher and the better the raw material is, the more the dish must be simple. I hope that the Italians will become wise and not exhaust the seas. A heritage of traditions and above all a wonder of nature should be embraced by trying to eat and buy in a conscious way.