excuse my reach. pietro s stuffed anchovies are milled themselves, and they re delicious. delicious . all i can say is thanks. cheers. thrift isn t stinginess. it s a cure for overconsumption.
how beautiful is that? oh, i have to try one of these. i forgot. excuse my reach. pietro s stuffed anchovies are a meal in themselves, and they re delicious. delicious . all i can say is thanks.
oh, those are the little ones. yeah . that smells so good. the base is a fish stock. pietro is adding parsley and marjoram. that s beautiful. delicate, not overpowering. oh my god, yeah. beautiful .
the villages of cinque terre feature five castles designed to repel saracen pirates. today, visitors are welcome. they come to experience life in harmony with the elements, the only way of being the ligurians have ever known. the galecti home on the outskirts of town is also a restaurant catering for visitors who eat what s been foraged from the sea, surrounded by objects foraged from the land. this is pietro, guido s son and head chef. on the terrace, the heart of this forward-thinking family, guido s wife, monica comunello .
okay. first, though, pietro makes a starter that s typically ligurian, stuffed to make it go further, in this case, anchovies. without a microscope, pietro fills each tiny fish with cheese and herbs, and then they re rolled in breadcrumbs and fried. guido catches fish, finds furniture, and makes his own vino del marinaio, sailor s wine . we re cooking outside to enjoy the sea air, but also because the kitchen is just too small to film in.