The origins of risotto

The origins of risotto are a mystery. We don't know if it was imported by the Venetians during their trade with the Orient or introduced by the Arabs in Sicily during the colonization of the island, but we know that it was already being cooked by the Aragonese in Naples. The Salerno Medical School, one of the first in Europe, considered rice to be a medicinal plant, and the flour obtained from it was used to treat dysentery. Risotto, as we know it today, appeared from the mid-19th century in Lombardy, before spreading throughout northern Italy.

The main characteristic of a good risotto dish is the preservation of starch, which is gelatinized by cooking and binds the grains together in a creamy mixture loved by all.

We love to cook it with gallinella, a versatile and tasty fish caught in the Mediterranean.

Chefs create a dish with a marine taste and intense flavor with almost zero waste. Every part of the gallinella represents a precious ingredient for the recipe, and the fish is valued from head to tail.

Come and try it!