ROME - Tutorials and apps go crazy on the web to learn how to cook fish at home by discovering new recipes, as well as chats between friends and relatives to discuss cooking and comics.
In fact, the desire of Italians to try their hand at cooking is growing, stimulated by the prolonged closure of restaurants in much of Italy.
After all, already during the end of year holidays, 5 out of 6 Italians consumed more fish products at home than in the past, as revealed to ANSA by a Fedagripesca-Confcooperative survey.
And this is also thanks to semi-prepared products, easy to cook, offered by fishmongers and by home deliveries often organized by the fishermen themselves.
The way of shopping is also changing, emphasizes the association, more reasoned to avoid economic and food waste.
The small number of diners requires smaller sizes of fish, cooking in a pan and in the oven, ideal even for the less experienced.
The pandemic, the association points out, has highlighted how production and consumption depend excessively on the catering channel.
Hence the commitment to allow the consumer to find Italian fish on the counters of fishmongers and large retailers.
And there are those who, like the Viareggio Producers' Organization, have set in motion for some time to bring home the catch of the day, but on request also the basis of sauces and preparations.
While in Anzio the 'Bottega Capolei' restaurant that draws up the menu based on what the sea offers day by day, has chosen to keep the formula only of table service, at the times and times established without delivery, because "we are a sort of didactic workshop, we like to make known what we bring on the plate, to do this the direct relationship with the customer is fundamental ".