Once meat dishes were only served at the tables of aristocrats but it was the common people who developed the most enduring recipes: meat was often grilled and roasted over campfires; lesser cuts were marinated in a variety of ways not only to tenderize the meat but to give it a beautiful, rich flavor. There are countless variations in meat dishes throughout Italy but what is common to all, is that even the most simple dishes have a rich, complex taste whether it be from the wonderful smoky taste of the grill or the lively flavor of fresh herbs and good wine.
Because the fish of Mediterranean are so tasty, they are often prepared in a very simple way. Fish can be baked, fried, or grilled and are usually served in an unpretentious way. Even though these are the most common ways to serve fish and seafood, one must not overlook the tasty fish stews that can be found throughout the country. Each costal region, indeed each town, has their own special way to preparing fish but what all good cooks know is that the delicious, fresh, delicate taste of the sea must always be preserved.
