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  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121006_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121006_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121006_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 29 SEPTEMBER 2012: Street food in Palermo, on September 29, 2012.
    CIPG_20120929_BALARM_Street-Food__MG...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: (L-R) Fishermen Vittorio Rimbaldo (56) and his son Marco (26) prepare their fishing boat before going out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing. (26) prepare their fishing boat before going out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica,
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino (31) poses for a portrait here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-113...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (R-L) Chef Floriano Pellegrino (31) and head chef Isabella Poti (26) pose for a portrait here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-107...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino (31, center) is seen here with his marketing team in the offices of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-095...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino (31) crosses a mat reading “Welcome to Brosland,” here at the entrance of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-090...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-085...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (L-R) Head chef Isabella Poti (26) and chef Floriano Pellegrino (31) prepare a cuttlefish with picked artichokes, here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-081...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A waiter aligns chairs in the dining room before the first customers walk in at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-047...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (L-R) Chef Floriano Pellegrino (31) and head chef Isabella Poti (26) are seen here by Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-021...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Floriano Pellegrino (31), chef and founder of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, shows photos of dishes under conceptual watchwords in his research kitchen in Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-015...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino (31) poses for a portrait here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-115...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Head chef Isabella Poti (26) poses for a portrait here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-111...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Head chef Isabella Poti (26) poses for a portrait here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-110...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (R-L) Chef Floriano Pellegrino (31) and head chef Isabella Poti (26) pose for a portrait here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-105...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Waiters serve the last dish of a 13 courses tasting menu here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-105...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino (31) is seen here in front of covers and promotional deals here at the office at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-099...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Covers and promotional deals are seen here framed on the wall of the office at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-098...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: "Oyster, Black Truffle", one of the 13 courses of the tasting menu, is ready to be served at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-090...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A chef prepares an "Oyster, Black Truffle", one of the 13 courses of the tasting menu, here in the kitchen of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-089...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (L-R) Head chef Isabella Poti (26) and chef Floriano Pellegrino (31) prepare a cuttlefish with picked artichokes, here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-083...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A chef prepares pasta with garlic, rancid oil and hot chili peppers here in the kitchen of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-073...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A "Limoniamo" (Let's make out), a citrus palate cleanser  in which diners lick orange foam out of a ceramic mold of the chef’s open mouth, is ready to be served here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-060...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Head chef Isabella Poti (26) slices a clover gelato that will be served as one of the 13 courses of the tasting menu, here in the kitchen at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-059...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Head chef Isabella Poti (26) slices a clover gelato that will be served as one of the 13 courses of the tasting menu, here in the kitchen at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-057...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A waiter checks the progress on the 13 courses menu for two tables, here in the kitchen at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-055...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (R-L) Chef Floriano Pellegrino (31) and head chef Isabella Poti (26) are seen here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-053...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino (31) is seen here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-049...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A waiter prepares sets a table before the first customers walk in at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-048...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A waiter prepares the service as he waits the first customers to walk in at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-047...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Floriano Pellegrino (31), chef and founder of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, gives a pat on the back to each team member of his restaurant, as they walk towards the restaurant for the beginning of their shift, in Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-044...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino demanded a perfect service as his team huddled and put in their hands shouting “1,2,3. Be Bros”, here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-044...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: The team at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, gathers in the research kitchen in front of the chef and founder Floriano Pellegrino before the beginning of their shift in Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-033...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (R-L) Chef Floriano Pellegrino (31) and head chef Isabella Poti (26) are seen here by Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-027...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Floriano Pellegrino (31), chef and founder of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, is seen here by a board with photos under conceptual watchwords in his research kitchen in Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-013...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Photos of dishes under conceptual watchwords are seen here in the research kitchen of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-010...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Images of head chef Isabella Poti (26, top and bottom) and of chef Floriano Pellegrino (31, center), posing for brands and magazines, are seen here in the office of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-001...jpg
  • NAPLES, ITALY - 17 FEBRUARY 2018: Fried food (center: supplì, fried rice) is seen here in the counter at the Friggitoria Vomero, a historical fried-food shop in Naples, Italy, on February 17th 2018.<br />
<br />
The fried-food shop Friggitoria Vomero was founded by Raffaele Acunzo in 1938 in the Vomero district of Naples. It is ran today his children Patrizio, Filomena and Antonio Acunzo.
    CIPG_20180217_CULBACK_FriggitoriaVom...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Floriano Pellegrino (31), chef and founder of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, is seen here in his company's office in Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-031...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Customers order street food at the street food counter of Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_45...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Customers order street food at the street food counter of Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_44...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Menaica anchovies are seen in the processing workshop of Donatella Marino and her husband Vittorio Rimbardo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Salted Menaica anchovies are seen in the processing workshop of Donatella Marino and her husband Vittorio Rimbardo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A chestnut wood barrel used for salting the Menaica anchovies in the traditional manner is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", is seen here by her store front by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: The store front of "Alici di Menaica" of Donatella Marinain, both a store selling anchovies products and a processing workshop, is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", alternates layers of Menaica anchovies with layers of salt in a terracotta container here in her processing workshop in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Donatella Marino, owner of "Alici di Menaica", is seen here in her processing workshop cleaning the anchovies (by removing the head and entrails) fished by her husband Vittorio Rimbaldo the night before in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: The facade of a building is seen here in the main square of the historical center of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018:  Fisherman Vittorio Rimbaldo (56) prepares the Menaica net as he gets ready to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) drives his fishing boat to go out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fished alici di Menaica (Menaica anchovies) are seen here on the fishing boat of fishermen Vittorio Rimbaldo(56) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: A caugh anchovy is seen here in the Menaica net on Vittorio Rimbaldo's fishing boat in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing. is seen here in the Menaica net on Vittorio Rimbaldo's fishing boat in Pisciotta, Italy, on April 21st 2018.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) pulls the head and entrails of the fished alici di Menaica (Menaica anchovy) on his fishing boat in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) pulls the Menaica net to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: The Menaica net, used to fish alici di Menaica (Menaica anchovies) is seen here as it is thrown in the sea by fisherman Vittorio RImbaldo in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) pulls the Menaica net to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: (L-R) Fishermen Vittorio Rimbaldo (56) and his son Marco (26) pull a net together with other fishermen from Pisciotta before starting fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: (L-R) Fishermen Vittorio Rimbaldo (56) and his son Marco (26) drive their fishing boat ro go out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) is seen here on his fishing boat as he gets ready to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) drives his fishing boat to go out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Customers order street food at the street food counter of Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    SMAS_20190104_CULBACK_Janarius_DSCF7...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Marco Rimbaldo (26) is seen here at the counter of the "Alici di Menaica" store owned by his parents Donatella Marina and Vittorio Rimbaldo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Menaica anchovies are seen in the processing workshop of Donatella Marino and her husband Vittorio Rimbardo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Menaica anchovies are seen in the processing workshop of Donatella Marino and her husband Vittorio Rimbardo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Rocks used as weights are seen here on top of the PVC containers packed with salted alici di Menaica (Menaica anchovies) in the processing workshop of "Alici di Menaica", owned by the Donatella Marino and her husband Vittorio Rimbaldo, in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Salted alici di Menaica (Menaica anchovies) are packed in PVC containers in the processing workshop of "Alici di Menaica", owned by the Donatella Marino and her husband Vittorio Rimbaldo, in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Daily orders, products and a scale are seen here in the "Alici di Menaica" processing workshop, owned by Donatella Marino and her husband Vittorio Rimbaldo, in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: Desalted alici di Menaica (Menaica anchovies) in olive oil are sold here at the "Alici di Menaica" store owned by Donatella Marina and her husband Vittorio Rimbaldo in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A terracotta container with salted Alici di Menaica (Menaica anchovies) is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A terracotta container with salted Alici di Menaica (Menaica anchovies) is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A terracotta container with salted Alici di Menaica (Menaica anchovies), with a rock used to pressure the layers of anchovies and salt, is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: An EU regulated PVC container with salted Alici di Menaica (Menaica anchovies), with a rock used to pressure the layers of anchovies and salt, is seen here by the harbour in Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
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