Original and ancient local tradition, the pride of seafood soup is typical vastese, because it employs, the characteristic manipulation, selected products taken from the Adriatic sea and the gardens on the hills of Vasto. The fish, according to tradition, must be cool, caught between Ortona and Vasto and must be at least five, six varieties. Races, mullet, cuttlefish, walnut, testone are cooked with garlic, hot pepper and fresh tomato into small pieces. The preparation, It may be a simple dish, is very accurate and is subject to age-old disputes, as well as a real “disciplinary”.
“Lu vrudatte”, as it is called in the local dialect, differs from other stews on the Adriatic coast to the simplicity of the ingredients, does not include fried, nor the addition of water, Broder the aceto. Varieties should be placed in the pan, one at a time, depending on the resistance, so that they cook together in twenty minutes. The fish is cooked whole and during cooking is shaken by swirling the pan, Non, to prevent breakage. The right cooking times for various fish species and the clay pot, “tijelle crock”, in which the fish is cooked, do the rest: break the tijella equivalent to breaking a wealth of wisdom and aromas.