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Catalan lobster<\/p><\/div>\n
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- The<\/span> Catalan-style version of lobster <\/b><\/i><\/span>was born 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, had been a source of enemy invasions.<\/span><\/li>\n
- The innkeeper’s idea refers to the Feuerbachian paradigm “we are what we eat<\/strong>“, using the resources available in the area, such as the lobster of the sea<\/strong> of Alghero, among the most valuable and widespread, the Sardinian red onion and the cherry tomato.<\/span><\/li>\n
- The hot granite temperature<\/strong> 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.<\/span><\/li>\n
- The Catalan and Arab influences are clear and distinct in this recipe, in its connotations tending to sweet and sour, fresh and bitter.<\/span><\/li>\n
- 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.<\/span><\/li>\n
- Catalan-style lobster, an elegant taste that in one bite offers pleasant internal contrasts, the sweet and savory tendency of the sea, all refreshed with notes of Tropea red onion and a cherry tomato that compensates for the sweet tendency with its acidic notes. <\/span><\/li>\n
- <\/a>The personalization of Catalan with the use of a slightly spicy spice such as <\/span>mustard <\/b><\/i><\/span>has its own raison d’\u00eatre that is based on the French reminiscences of Sicilian gastronomic culture. <\/span> <\/li>\n<\/ul>\n
- The innkeeper’s idea refers to the Feuerbachian paradigm “we are what we eat<\/strong>“, using the resources available in the area, such as the lobster of the sea<\/strong> of Alghero, among the most valuable and widespread, the Sardinian red onion and the cherry tomato.<\/span><\/li>\n