NLGiuseppe Lo Presti from restaurant La Pizza in Rotterdam presents an ode to the sardine, which he transforms into a Sicilian stew served with linguine.
Sardine: from can to roasted
The sardine is a herring-like fish and is named after the island of Sardinia, where in earlier times many sardines were found. This relative of herring, anchovy, and sprat was and is still widely canned. But this fish, which can grow up to 25 centimeters long, is also delicious fresh to surprise your guests. At this moment we supply sardines (pilchards) from the Dutch marine waters that are MSC-certified, giving you every reason to feature this delightful fish up close on the menu.
Sardines in the kitchen
Sardines are packed with healthy nutrients and are a good source of Omega-3 fatty acids. The flavor is somewhat reminiscent of herring and the fish has firm flesh. Sardines grill, roast, and fry well. Roasted with only a little salt and citrus juice, they yield an honest and pure dish. The fish also marinates nicely in a mild vinegar with olive oil, herbs, garlic, pepper, and salt, after which it can be further prepared in the oven or on the grill. Both fresh sardines and those from a can can be processed well in salads, with pasta, or on a pizza. Just like anchovies, sardines melt beautifully. 
Giuseppe Lo Presti, restaurant La Pizza in Rotterdam
The 30-year-old Giuseppe Lo Presti has his roots on the Italian island of Sicily. In Australia he fell in love with a Dutch woman, and the planned weekend to visit her in the Netherlands was so delightful that he never left. Giuseppe has worked at La Pizza for 7 years, first at the location in the Scheepvaartkwartier, then he set up the (second) location in Rotterdam Noord as chef, of which he is now co-owner. La Pizza is a well-known name in Rotterdam and is renowned for its excellent antipasti, pizzas, and pastas.
Filleting saves time
Giuseppe loves working with fresh sardines. “Sardines are a relatively simple and honest product and are very flavorful. I have my sardines delivered filleted by Driessen; they do an excellent job, and it saves me a lot of time. Driessen has been one of my regular suppliers for years. I have good contact with the fish department, the service level is high, and I regularly attend a workshop of the Driessen VersAcademie.”
Sarde a beccafico
In addition to the dish Giuseppe chose for us, he regularly prepares another Sicilian specialty with sardines: sarde a beccafico. Giuseppe: “This is a dish of sardines marinated in vinegar that are stuffed with a mixture of cheese, garlic, pine nuts, parsley, raisins, and breadcrumbs, and then finished with a crust of breadcrumbs, fried in oil.”
