1.0Deliciushttps://www.delicius.it/en/admindeliciushttps://www.delicius.it/en/author/admindelicius/INTERVIEW WITH MASTER SALTER UMBERTO BANCALE | Deliciusrich600338<blockquote class="wp-embedded-content" data-secret="DviDQD7x9U"><a href="https://www.delicius.it/en/2024/03/06/interview-with-master-salter-umberto-bancale/">INTERVIEW WITH MASTER SALTER UMBERTO BANCALE</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.delicius.it/en/2024/03/06/interview-with-master-salter-umberto-bancale/embed/#?secret=DviDQD7x9U" width="600" height="338" title="“INTERVIEW WITH MASTER SALTER UMBERTO BANCALE” — Delicius" data-secret="DviDQD7x9U" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://www.delicius.it/wp-content/uploads/2024/03/umberto-bancale-master-salter.png1200627“They are all called anchovies but they aren’t all the same” Umberto is in Kelibia, in Tunisia. We talk on the phone and in his voice is deep, like the sea that bewitched him in his youth and took him to Sicily. What does “Master salter” mean? For me, someone from Bergamo who migrated..