Living in a world characterized by a strong and unstoppable technological development, consuming uncooked foods often seems to be a great novelty, so much so that we are often led to look to countries like Japan in an attempt to research the roots of such a custom, nowadays always more common in western countries as well.
Actually, on closer inspection, man began to eat raw foods long before special methods of preservation or cooking were developed and if, as regards meat, similar customs have been almost completely abandoned, this cannot be said on the other hand. To the consumption of raw fish, which has not only remained constant over the centuries, but has just recently taken on the connotations of a real mania in the Entire World.
From Russia to Turkey, from Spain to Greece to Latin America, every nation has its own traditional recipes elaborated with raw fish and even in Italy, if you look closely among the old traditions, you will soon discover that the consumption of raw fish is one of the culinary topicalities’ of the south. Luckily I have been working in all these countries and having the chance to work with Great chefs and taking all the Tips & Tricks about the most suitable method to prepare any raw fish.
From Bluefin tuna to sea bream, from prawns to seafood, the regions of my beautiful Italy have specialized to such an extent that, despite ever-increasing interest in the East for understanding preparation techniques and methodologies, countries such as China and Japan they undertake constant study trips to our southern regions, with the explicit aim of learning the ancient traditional techniques to increase the quality of their preparations. Today, sashimi and carpaccio are delicacies without equal, thanks to which it is possible to taste all the flavor of sea products, without affecting their primordial essence through cooking and intricate conservation methods.
