Serves 4 1 kg mussels 1 kg clams 400 grams of squid already cleaned 350g prawns (shelled tails) 1 sprig of parsley 2 garlic cloves 1 glass of white wine 2 tablespoons of fish stock 320 g Carnaroli rice extra virgin olive oil 1 onion 1 chilli pepper salt Clean the fish very well. For the clams: choose it one by one, discarding the broken ones and put them to soak...

Apulian chef Vincenzo Elia from Mesagne, in the province of Brindisi, will be at the EXPO 2015 on August 1-31. Chef Elia uses a lot of Slow Food ingredients in his dishes. In Milan he will prepare a special fish soup (the “Boccaccio”), handmade stuffed pasta and a dessert made with Toritto almonds. ...

U’ racanat, fennel and cod Serves 4 4 fennels 200 g of salt cod 200 gr durum wheat bread stale 100 g of extra virgin olive oil 100 g pecorino cheese, grated 2 cloves of garlic, parsley q.b. Preparation Wash the fennel and soak in salted water. Separately prepare a stuffing with cod, bread, parsley, garlic, pecorino cheese and add oil. Open the fennel and fill with...