(ANSA) - ROME, 08 SEPT - There are seafood in that of Lombardo and seaweed and mixed pasta in that of Bowerman;
Mariola combines it with corn polenta while Giorgione takes it to the countryside enriching it with broad beans and chickpeas.
From 11 to 13 September Fano presents stellar fish soups on the occasion of the 18th edition of the BrodettoFest, an event that for 18 years has been celebrating the symbolic dish of the Italian maritime identity.
On the occasion of the 2020 edition, the BrodettoFest will host the great names of Italian cuisine ready to present innovative versions of brodetto to the public.
A unique opportunity to attend a cooking show and admire how the "poor" recipe, born on board the fishing boats, can be transformed into a gourmet dish.
During the event, the public will be able to taste the creations of chefs Erny Lombardo, Cristina Bowerman, Max Mariola and Giorgio "Giorgione" Barchiesi, served in combination with Bianchello del Metauro, the native Doc of the province of Pesaro and Urbino, presented by the cellars of the Bianchello project Author.
It starts on Friday 11 September with Chef Erny Lombardo who, in the kitchen of the Festival, at Lido di Fano, will present his recipe: "Maccheroncini di Campofilone with clams, cockles and razor clams".
The main ingredient is seafood, cooked in vegetable broth and blended with a glass of white wine.
It continues on Saturday 12 September with the highly anticipated Cristina Bowerman of the Glass Hostaria in Rome.
Starred Italian chef who will present his "Mixed pasta, seaweed and seafood": mussels, clams, red and white prawns, percebes and white fish served on a bed of seaweed.
Sunday 13 September with the stars of Gambero Rosso Channel.
The overwhelming Max Mariola will begin with his "Ottofile corn polentina with mussels and pendolino tomatoes from the Marche", a fresh and colorful dish that focuses on the typicality of local products;
followed by Giorgio "Giorgione" Barchiesi with "The Sea with the feet in the garden": soup prepared in layers, depending on the cooking times of each ingredient, which are never mixed to enhance the quality and preserve the flavor of the fish and that of the earth of legumes.
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