Riposto – Freshness from the Mediterranean
Riposto market: quality and freshness from the Mediterranean
Fish has a permanent place at Rocca delle Tre Contrade. Raw, grilled, used to dress pasta or added to risottos – it is an indispensable part of the menu for both lunch and dinner. Dora loves to surprise her guests every day with different recipes and variations that follow the seasons and the gifts of the Mediterranean. The proximity of the sea is one of the great blessings of Sicilian cuisine: at the fishmonger you can always find plenty of freshly caught fish.
Lava and seabed, and currents: fish with a unique taste
The Mediterranean is a generous and rich sea: swordfish, tuna and mahi mahi (Hemingway's famous fish), mullet, sea bream, sea bass (known as branzino in the US), scorpion fish, mackerel, crustaceans and red shrimp are some of the typical fish of the area.
The presence of Mount Etna has a great influence on sea fish: the lava rocks actually end up in the sea, giving a more intense and sweet flavour to shellfish, mullets and crustaceans. The volcano is said to be 3300 metres high; in reality it is much higher if you include the rocky parts below the sea surface. The strong currents in the Strait of Messina, which allow tuna and swordfish to pass, also play a role, as does the depth of the water: the colour of the red shrimp, for example, is due to the fact that this variety lives below 300 to 400 metres, while the purple shrimp have a more intense hue because they live at a greater depth of 500 to 700 metres. These differences are also reflected in the meat: the rarer purple shrimp have a milder flavour and are fleshy, crunchy and firm – perfect to be eaten raw. Red shrimp, on the other hand, are excellent both raw, but also blanched or cooked, due to their softer consistency and stronger flavour.
From boat to plate: a relationship built on trust
Rocca delle Tre Contrade's trusted fishmonger is in Riposto, a few kilometres from Santa Venerina. It's not really a market in the traditional sense: along the street there are several fishmongers who display their wares on the pavement and in a covered area. They set out alone in small boats and return with buckets full of fresh fish, which they bring directly to the counter. In this way, Riccardo – the supplier to Dora, Jon and the team – is able to offer many varieties of always very fresh fish every day – a situation that is difficult to find in a traditional market as we normally understand the term.
Dora is responsible for buying the fish almost every morning: she checks that it is fresh and selects the best catch, also based on the advice of Riccardo, with whom she has a relationship marked by loving banter. The fish dishes at Rocca delle Tre Contrade can rarely be planned - only the catch of the day arrives in the kitchen. When it comes to raw fish, which is particularly appreciated by guests, quality and freshness are paramount: with Ilve's blast chiller at your disposal, all dangers disappear and you can enjoy the fish in its purest, tastiest and most authentic version.
