The first stage of the 15th edition of the “A recipe to save the sea” campaign by Oceanus, the international research group made up of biologists, skippers, chefs and photographers, ends in Salerno.
Salerno was not chosen by chance as the first stop in Oceanus’ “A recipe to save the sea” campaign. The province of Salerno, in particular Pollica, is in fact considered the cradle of the Mediterranean Diet, a UNESCO intangible heritage.
The objective of the campaign is to raise consumer awareness of the importance of making informed choices when purchasing fish. An unbridled global market risks desertifying the sea and breaking the ancient balance between fishermen and fish resources, with serious consequences for communities that live from fishing around the world.
Sailing towards taste, the Oceanus team discovering anchovy sauce in Cetara
A perfect combination of sailing, discovery and food and wine tradition characterized Oceanus’ recent stop in Cetara, a picturesque village on the Amalfi coast. On board the sailing catamaran, the Oceanus team sailed the crystal clear waters of the Tyrrhenian Sea, admiring the breathtaking views of the coast and reaching Cetara where anchovy sauce was born.
Having landed in Cetara, the sailors were warmly welcomed by the local inhabitants, custodians of an ancient knowledge handed down from generation to generation: the processing of anchovies to obtain the precious colatura. With great enthusiasm, the local fishermen shared the secrets of this artisanal production, illustrating every phase of the process, from the selection of the freshest anchovies to thesalad, from maturation in wooden barrels to bottling. Once on board, chef Stefano Barbato, a member of the Oceanus crew, masterfully replicated the recipe, a true elixir of flavor that contains the essence of the sea. A unique ingredient that embellishes traditional Campania dishes, giving them an intense and refined flavour.
After the fascinating stop in Cetara, the adventure continued towards other gems of the Amalfi and Campania coasts.
Amalfia few miles from Cetara, a town rich in history and artistic heritage, a necessary stop before continuing, sailing along the coast until rounding Punta Campanella and anchoring the Faraglioni of the island of Capri, pearl of the Mediterranean known for its beauty and worldliness. Among enchanting coves and suggestive caves on this very popular island, we offer a menu in harmony with the Oceanus countryside based on fresh fish, strictly local and seasonal, together with many excellent products.
After circumnavigating Capri, the catamaran landed at Naples. Here, at anchor in Posillipo, the team had the opportunity to immerse themselves in the lively and welcoming atmosphere of the Campania capital.
The journey then continued towards Massa Lubrense, a hidden treasure of the Sorrento coast. A picturesque village, the Oceanus team discovered the intense flavors of Sfusato Amalfitano lemons, used for the production of liqueurs, desserts and typical dishes such as lemon risotto, which chef Barbato will soon propose on board.
