Fried Seafood: the perfect frying and the way of preserving it by chef Pasquale Torrente

Fried Seafood is a simple dish where raw materials and few essential technical gestures make the difference. Pasquale Torrente, an authentic sea cook from the Convent in Cetara (Amalfi Coast), illustrates all the secrets to obtain a perfect Italian frying and explains the procedure of the "scapece", a traditional technique to preserve leftover fried fish. Squid, mullet, sole, shrimp and the classical anchovies for a mixed fry that is a "gesture of love".