From the magical lands of the Marche, a region in central Italy, the country’s beating heart which, in terms of food, is confirmed as the number one in the world, the 21st edition of the BrodettoFest lands in London. The event, sponsored in London, will be held in the Marche region from 1 to 4 June 2023, bringing to the Marche region some of the greatest chefs on the Italian scene, many stars of the so-called “web cuisine”, and many celebrities from the world of Italian food.

The first part of the event was held in the Rossodisera restaurant in Hampstead on Thursday 11 May, in the evening, in the presence of 150 guests. Then the next appointment was at the Italian Cultural Institute on Friday 12, where the Marche delegation held a conference to present the event and its land. Thanks to numerous associations and their collaboration, including the MIE Circle of London, the ICC Italian Culinary Consortium, Aperievents London, Italy Today UK, the Italian Embassy, the Italian Trade Agency and many other realities in the Marche region, the Municipality of Fano and the Region have contributed to a unique experience that has attracted the attention of many important operators in the sector in the British capital.

From the Marches came the Councilor for Tourism Development Etienn Lucarelli, the president of the Confesercenti of Pesaro and Urbino and of the Brodetto Fest Stefano Fiorelli, the President of the Agriculture Commission of the Chamber of Deputies Mirco Carloni. The Embassy was represented by the Vicar Minister Counselor Riccardo Smimmo and the Institute of Culture by Director Katia Pizzi. The president was present for the London Circolo MIE (Italian Movement in Europe). Valeriano Drago, its founder arch. Luigi Billé, also a member of the C.G.I.E. (General Council of Italians Abroad) and the councillors Radames Ravelli and Daniele Pace. Chef Carmelo Carnevale, president of the ICC Italian Culinary Consortium and MIE vice president, prepared the Marche specialities first in the RossodiSera restaurant and then at the Cultural Institute.

However, the absolute protagonist of the two days in London was the Brodetto di Fano, which the Municipality of the Marches wanted to make also known in London by bringing local fishermen and fish to the English capital. An evening dedicated to Fano’s most typical product, accompanied by risotto with truffles and local wines. But precisely what is Brodetto di Fano?

This fish soup has very ancient and poor origins, like all the most extraordinary traditional Italian recipes: it was the soup that the fishermen prepared directly on board the boats with the fish that was too small and not suitable for the market, with the less valuable and with more thorns, or even the one that broke and in the nets and therefore could not be sold. The other ingredients in the recipe are also poor and strongly linked to the seafaring tradition: in fact, they are raw materials that could easily be stored onboard boats, where there were no refrigerators, such as tomato paste and vinegar. Brodetto from Fano is a unique dish: it is generally served with homemade bread because the slipper is obligatory: the sauce on the plate is not extra; it is just as much the protagonist as the fish.

Over the years, the recipe may have undergone slight changes, but always in full respect of tradition. It is no coincidence that there is the Brotherhood of the Brodetto of Fano, which religiously guards the original recipe. If you are interested in discovering more about the world of brodetto and want to taste it, visit the BrodettoFest website to keep yourself updated on events and dates.