Catalan lobster, the historical and original recipe.
Homage to Sardinia
Catalan lobster recipe, a whole not to be divided, the dish was born in Sardinia from the idea of the innkeeper and refers to the Feuerbachian paradigm “we are what we eat”, using the resources available in the area, such as the lobster of the sea of Alghero, among the finest and most widespread, the Sardinian red onion and the cherry tomato.
The hot granite temperature and strong winds help to sharpen the ingenuity of the innkeeper who offers a fresh, delicate dish in balance with the climate of the island.
The origins of the recipe
The Catalan and Arab influences are clear and distinct in this recipe, in its connotations tending to sweet and sour, fresh and bitter.
” Taste is the subjective and social identity element, progressive of the self and progressive of culture. Appropriating taste is a true definition of belonging, identity, style”
The combination with Sardinia is not accidental, but deliberately and convincingly chosen, first of all because the two islands have marked our career and because both have almost always been part of a single dimension.
Ingredient, procedure, ingredients: Catalan lobster recipe.
The Catalan lobster recipe
The version of the Catalan lobster recipe was born, as mentioned, in 1960 from the intuition of the innkeeper of the Trattoria la Lepanto in Alghero, translating a very conflictual relationship with the sea for the Sardinians, a sea that on the one hand was the umbilical cord with the Mother Country, but on the other, was a source of enemy invasions. The Catalan recipe is a real and great intuition.
The strong empathic value of IButticè has allowed them to learn the original recipe as conceived by the Innkeeper.
Uttice and Sardinia
As Sicilians, Salvatore and Vincenzo, chefs of Il Moro Ristorante Monza , have gained significant experience in Sardinia, in the northern area on the Costa Smeralda.
Catalan lobster and recipe one of the most significant gastronomic knowledge.
Very young people have projected themselves towards a very demanding target, this experience after the years in Naples and Ischia have crystallized in Butticè skills and passion in serving guests.
