ST PC ENG - Associazione Olives Road

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Il Cuciniero Ciociaro Salvatore Tassa


• An oil mill once served as a gathering place and a meeting point for everybody. After dinner we used to be gathered to listen the stories and just for chattering... bringing sweets and wines... elderly, youth and children all together, without thinking of the passage of time...

• We chefs need perseverance, simplicity and humility...when talking about “simplicity”, among others, it seems that people are ashamed of being or doing something “simple”...

• There is a great difference between cooking in the urban city and that of in the country side, the latter is intrinsically linked to the tradition that has its own rhythm and seasonality and requires patience and love...

• Cooking a delicious and successful sauce requires patience, love and passion... stirring it occasionally with a folk, feeling the touch of the amalgam phenomenon among ingredients in a pan... Do never get away from the sauce!

• As for the real “Oleo-tourism”, in my opinion, I believe that the best way would be... just putting a poster which presents “ Today  Welcome Lunch to Joseph (for example…) with Extravergin Olive Oil!” on porches and walls in the city, and therefore, when you get there, they will offer you home made simple but delicious dishes cooked with extravergin olive oil...

• The hands of the peasants, agricultural workers ( while letting us see a photo of the hands of a mexican peasant) are the testimonies of the quality of ingredients that we chefs use in the kitchen and what we can offer consumers... We must not forget what lies behind each product.

• We Italian could never realize an “Italian Cuisine” , while the French who have formed their identity as a National Culinary of Art... this is, in fact, one of the controversies...

• The “Diet”  is the ability to percept and understand a “flavour”... A dietitian often suggests us to avoid frying foods and we believe the regime that recommend us, but, on the contrary, the intake of frying foods once a week in an adequate way, with fresh and quality ingredients and a good EVOO, does not hurt the health nor the liver...!

• Although the EVOO is one of the important ingredients for cooking fish, in northern countries where people use usually butter for fish, especially for  shellfish. The reason why they use butter for fish as a main cooking fat is that fish from northern regions have generally less flavor than that from the mediterranean, therefore, the ingredient as butter with remarkable taste is necessary to enhance the delicate flavor of each ingredient, nothing but than fish!

• In our territory we can find marvelous wild berries wherever in the forests, why not using them for matching with fish dishes?

• (answering to the question of an attendee “Why do you use a vanilla pod for the fish stew?) ...In this case it works as: ”the moderator of the Caos!”


 
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