The family’s thoughts
I consider it a privilege to be able to have local ingredients available, like the fish from the northern Adriatic Sea, produce that, in my opinion, has no competition. It is without a doubt amongst the finest in the world, because our sea has shallow water, where different species can find nutrients.
The lightness of the meat, both of the fish, and the shellfish, as well as the molluscs, is unique. For that reason this quality must be protected and not concealed or altered by a lot of processing that would instead risk making the flavour uniform.As we have always believed this, my family has remained loyal throughout the years to the things that, in our opinion, preserve the best characteristics.
One of these things is exactly the style of cooking on embers and I point out my father with pride, who is a true Master at this.
My grandfather, who was born in 1924 and whom I am named after, always fought to be respectful of those traditions and origins, of local people and their trades, and even now, fifty years later, we continue to offer those dishes as a real culinary delight of our region.We, the new generation, are aware that tradition must be cherished and made its own, but it cannot be our only source of inspiration.
Therefore we undertake the task of conveying our grandfather's tastes to modern palates, studying, travelling, having experiences and discovering places and people in order to try some new approaches, "revisiting" - to use a fashionable term-proudly accepting this commitment every day and knowing that the true challenge is knowing how to transmit stories, experiences, people and flavours with our dishes.
- Sergio capiotto -