We just went round to say hello and end up taking an improvised cooking lesson with our friend Guido. He is a good “connaisseur” of fish and used to go apné diving/ fishing.
We cook the branzino and calamari, bought at the market, “ai ferri”: wash well inside and out, push some parsley in pouch, grill, serve with chopped garlic, more parsley and olive oil.
