Surf and Turf

Italia Luxury - - Taste -

In Italy, when peo­ple talk about ‘clams’ they are re­fer­ring to bi­valve mol­luscs of the ‘Venerupis de­cus­sata’ species, bet­ter known as ‘von­gole ve­raci’. This mol­lusc is com­monly found in the Mediter­ranean, buried in the sand of the shal­low wa­ters of sea beds or la­goons, at a max­i­mum depth of up to 20 me­tres. Thanks to their avail­abil­ity, clams are a part of the culi­nary tra­di­tion of all coastal ar­eas. The ‘Ver­ace’ species – of the fished rather than bred va­ri­ety – has an elon­gated shape, marked rings on the shells and a del­i­cate, chewy tex­ture. Clams are of­ten used in sauces or re­duc­tions, to add an un­mis­tak­able ‘taste of the sea’ to pasta or other dishes. The pair­ing pro­posed by Chef Moreno Ce­droni is both un­usual and in­spi­ra­tional. Ce­droni in­fuses a creamy omelet with a clam sauce, en­hanced with only the finest ex­tra vir­gin olive oil (one of his ‘musts’) and pur­ple cab­bage, a typ­i­cally win­ter veg­etable. The mae­stro sug­gests fermenting the cab­bage, which he spices up with a dash of chili pep­per.

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