There’s an old Italian saying.
Stale, hardened bread would be brushed with olive oil and toasted crisp over a charcoal fire. It was then used as a plate for hot dishes, allowing people to savor every last bite of both the food and the bread without a single crumb going to waste. That is the origin of crostini.
The fishermen of Sardinia would toss unsellable small fish and scraps into a large pot, simmering them boldly with tomatoes, garlic, seawater, and wine to create a hearty seafood meal. This became what is now Sardinia's celebrated dish — cassola.
An’s Cassola (Seafood Soup) The recipe in your language is waiting for you.
What makes this cassola even more delicious is the crostini laid at the bottom of the bowl. The gifts of the earth and the gifts of the sea, savored together down to the very last drop. Isn't it truly a dish that celebrates life itself?
Enjoying it gathered around the table with family and friends — perhaps that sense of togetherness is the true secret behind why the people of Sardinia live such long, vibrant lives.
Every ingredient carries life within it. I want to cook it all deliciously, wasting nothing. That is my Urapoka-style home cooking. With gratitude for all living things — Itadakimasu!
Itadakimasu — A word that connects life
You’re always welcome at An's table 💛😋😋❤️
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