Italiano
They were tough times in the UK during the Great War.
For both, the troops and the citizens in the Homeland.
In fact, the army engaged in Continental Europe required such a large amount of resources that the Government was forced to demand the population to drastically reduce the waste of food.
But the appeal to the good old “Spirit of the Nation” was perhaps not enough. Something more “practical” was needed.
Precisely for this reason, the “Minister of Food Control” published a recipe book with an auspicious title: The Win-the-War Cookery Book.
There was even a recipe on how to stuff and cook fish sausages among those pages. Something unusual at that time, but kind of gourmet thing” today.
And, considering that today’s tastes have become more refined then, more precise tools are needed to cure fish.
Speaking of which, for this (and more) we, therefore, recommend the Inox Bim climatic cabinet.
Excellent for preparing swordfish sausages, just like those you can see below, made by the starred Chef Lele Usai (Restaurant Il Tino, Rome)
