Yesterday my husband had so many raw shrimps that I couldn’t count. Here in Puglia raw fish is a delicacy that makes you fall in love!The best restaurants can serve a variety of fresh, raw, seafood. I’m not writing about banal “carpaccio” prepared from various fish species or even octopus, but of unique tasting experiences that you can enjoy here only!
First of all shrimps or prawns. They have to be really fresh. Yesterday the restaurant “L’Isola che non c’è” in Andrano Marina (www.ristorantelisolachenonce.it) served virtually “swimming” shrimps! You could dress them with oil and lemon but better not. Their taste is sweet and delicate. The consistency of the pulp of a grape…hen come “allievi” young cuttlefish (from a few cm to 10/12 cm) freshly caught, obviously gutted and skinned.Small octopus called “moscardino”, well “arricciato” is a tasty and crispy snack… it is not very elegant to bite but fantastic by the sea in informal situations. In Bari anyhow is a must!Other special but relatively common seafood in Puglia are “piedi di capra” or ”cozze pelose”, similar to mussels but with “potentiated” taste, and finally sea urchin, that gained a prominent place on the table and in the “image” of this territory.The real gourmet can also appreciate raw real fish. Not just tuna or other big pelagic fishes but also the very small ones, immediately eaten by those fishermen that love fish. What’s better than a freshly caught red mullet?The analogy with sashimi, nigiri-zushi or temaki-zushi is evident but we are talking about very local food traditions.The first rule of recipes in Puglia is simplicity… what’s simplest than raw food then?!Tourists have to be cautious. Locals are use to this food but visitor’s organism may react badly. Taste sea urchin and shrimps the very first day you land in Puglia, get used slowly. After a few days you will be ready to enjoy this food for real!