There are many stories about how the anchovy has entered the kitchen of the Piedmont, some see it come gangs in the wake of the Saracens, while others link it to trade (and smuggling) of salt coming from Liguria. Whatever the original story, it happens that a region without the sea will ever get the oily fish as a main ingredient of some of its traditional dishes, first of all the Bagna Caoda. Perhaps less well known but equally interesting is the story of those who established the commercial distribution network for each country, valley to valley, anchovy in Piedmont: the anchovy, traditionally Val Maira originating in the province of Cuneo.
Thus was born the desire to collect and preserve information about this world.
the first to publish on this topic Diego Crestani, downstream Maira in love with the Venetian, which interview with patience the anchovy and writes " Anciué and guinea pigs' of the Val Maira " published The Archer, extremely rare, but soon re-release under the publishing house of the Compass Books.
Il Museo di Selles Celle Macra then she begun to collect photographs and tools to preserve what still can be touched in this distinctive craft.
finally born of the Brotherhood of anchovy Valle Maira, of which the President acciugaio (followed in the footsteps of the family) and Vice President Richard Abello its author Diego Crestani. Secretary of the project is rather the young representative of the publishing house Droneresi "The Books of the Compass," Gabriele Mattiot Polla.
From this common interest arises a series of books on the topic, which is still expanding.
The first is a collection of short stories, memoirs of the anchovy " Salt veins " it follows " anchovy in the tray, manual and recipe book on the history and cuisine of small fish.
This talk is giving birth to interest groups and many evenings, festivals and fairs that take a moment to this topic and books dedicated to it.
example?
Restaurant To Old Mint, the Circle of Friends Ivrea (thanks for the contribution of the post), the municipality of Cumiana and that of Faulkland's Day with Bagna Caoda, Monterosso Cinque Terre home anchovy and many others.
But it is better to speak in a separate post ...
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