52nd edition of the Fiumicino Fish Festival, organized as usual by the local Pro Loco. The big news of this year’s edition, which was held from 7 to 9 June, is the location.
Thousands of visitors and gourmets stormed the large pan and the field kitchens set up by the Pro Loco for the Fish Festival
“Oh yes, we wanted to bet on a new place -says Pino Larango, president of the Pro Loco- which has been here for just a year, the stalls where the Saturday market takes place. Obviously there is a large space, there is ample parking”.
In terms of delicacies, what are you offering this year?
“We have mussel sauté which is always very popular, people appreciate it, it’s tasty, it’s perhaps one of those simple but difficult dishes to prepare at home. There are pasta first courses, all with strictly fish-based sauces and the queen of the main dish of the Festival, frying”.
The characteristics of this pan and how are you organized for cooking?
“Then the pan is separated into five sectors, there will be operators who will only make the squid, others only the prawns and others the potatoes, all separated into sectors so as not to mix either the flavors or the colors because we know that the prawn it releases that color that would dirty the other fish. This year we added fried anchovies which are a delicacy, a real delight”, explains one of the chefs.
“This is an important historical festival, also as an example of organization, as a model for all the over 300 Pro Locos in Lazio, so we are here precisely to celebrate this Pro Loco – underlines Claudio Nardocci, President of the Pro Loco of Lazio – so well organized that it then keeps high the values we defend, the traditions, the culture, the food and wine and everything that surrounds it. Because, then, the proceeds from these celebrations are used to highlight all this intangible cultural heritage which is the heritage of humanity”.
What did he get?
“A fry, a pasta, a chip and that’s it”.
What are they like?
“The pasta is excellent, I’m tasting it now”.
Where are you from ma’am?
“From Rome”.
What did he get? I see the frying, how is it?
“Fried, mussels, my husband had pasta, very good”
From Tivoli. And what did he get? Frying, I see.
“Yes, mixed fry, chips”.
You’ve already tasted it, how is it?
“Very good”.
It should be remembered first of all that a station has also been set up for cooking food for celiacs and then that around fifty people worked at the festival to once again give people the delicacy of local fish.
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