The season of major events in San Vito Lo Capo continues with Tempu Ri Capuna, which will be there from 6 to 9 October to the delight of the many tourists and simple visitors, who still flock to the seaside village in these early autumn days.
Apart from a few rainy days, the temperatures in our area are still quite pleasant and allow a weekend of tastings, meetings, cooking shows and great entertainment shows.
This year the food and wine festival reaches its ninth edition and has as its protagonist the capone, a typical fish of the area that is caught in our waters. In Sicilian it is called "capune" while in Italian the correct name is corifena or lampuga and is present in the Mediterranean Sea when it has to lay its eggs and then return to warmer waters in early autumn.
From the biological point of view, the gurnard is a very voracious fish, it feeds on other fish and reaches sexual maturity within the first year of life.
From a gastronomic point of view, and this is what interests us most, it is mainly fish soup with firm and tasty meats, which lend themselves to various recipes, including couscous.
In Sicily the capone is very appreciated and, for those who do not know it, the Sicilian caponata derives from the capone fish, because in ancient times the caponata was prepared not only with aubergines, but also with pieces of fried capone. Those who go to San Vito Lo Capo in these days will be able to taste this and other recipes prepared by the skilled hands of local chefs.
As we said, there will be talk shows to discuss and debate on issues such as the economy of the sea, traditional and organic agriculture, as well as an in-depth study, which will be attended by experts and institutional representatives on Mediterranean biodiversity and how climate change affects this. in place.
(Texts Giuseppe Puglia)
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