http://www.italycookingcourses.com Italy Puglia cooking vacations and wine tours Tue, 31 Jan 2012 19:19:17 +0000 en hourly 1 http://wordpress.org/?v=3.1 http://www.italycookingcourses.com/2009/06/aperitif-time-the-pugliese-way-fresh-sea-urchins/ http://www.italycookingcourses.com/2009/06/aperitif-time-the-pugliese-way-fresh-sea-urchins/#comments Sun, 28 Jun 2009 07:45:00 +0000 Stile Mediterraneo http://www.vollanprojects.co.uk/wordpress/2009/06/aperitif-time-the-pugliese-way-fresh-sea-urchins/
One of the things I and Marika love about the summer in Puglia is the chance to enjoy our favorite aperitif, may be on the beach while watching a beautiful sunset!
There are many things that Pugliese people have during the aperitif.
What I and Marika love the most are the sea urchins. Both accompanied by a good glass of Italian Prosecco wine, the Valdobbiadene Doc is one of our favorites.
Aperitif is a very special moment of the day in Puglia. It can take place at around 12…after breakfast, before going to the beach; or at 8pm after a day spent on the beach before getting ready to have dinner. In Puglia we have a sort of Latin culture therefore dinner is never before 10.30pm, even in winter.
Many people say they will never try sea urchins ….never, never in their life! We have seen lots of people who started with just one….and who are now coming back to Puglia just to eat the sea urchins! Of course there are many ways to eat sea urchins: you can have them on top of the linguine, very simply cooked with just some parsley.
However, the most unforgettable way is to have them raw, by the sea while the fisherman opens them for you a few minutes after he catches them!

Bread is allowed to get all the juice. Fishermen have their special or hidden places where they stop to open sea urchins. Usually you will find them in any village by the sea.

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