{"id":19689,"date":"2024-03-06T13:38:55","date_gmt":"2024-03-06T13:38:55","guid":{"rendered":"https:\/\/www.delicius.it\/?p=19689"},"modified":"2024-03-06T13:41:32","modified_gmt":"2024-03-06T13:41:32","slug":"interview-with-master-salter-umberto-bancale","status":"publish","type":"post","link":"https:\/\/www.delicius.it\/en\/2024\/03\/06\/interview-with-master-salter-umberto-bancale\/","title":{"rendered":"INTERVIEW WITH MASTER SALTER UMBERTO BANCALE"},"content":{"rendered":"\r\n<h4 style=\"text-align: center;\">\u201cThey are all called anchovies but they aren\u2019t all the same\u201d<\/h4>\r\n<p>\r\n\r\n\r\n\r\n\r\n\r\n<\/p>\r\n<p>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.<\/p>\r\n<p>\r\n\r\n<div class=\"wp-block-image\"><\/p>\r\n<figure class=\"aligncenter size-large is-resized\"><a href=\"https:\/\/www.delicius.it\/wp-content\/uploads\/2024\/03\/umberto-bancale-maestro-salatore-ritratto.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-19695\" src=\"https:\/\/www.delicius.it\/wp-content\/uploads\/2024\/03\/umberto-bancale-maestro-salatore-ritratto.jpg\" alt=\"\" width=\"1080\" height=\"1116\" srcset=\"https:\/\/www.delicius.it\/wp-content\/uploads\/2024\/03\/umberto-bancale-maestro-salatore-ritratto.jpg 1080w, https:\/\/www.delicius.it\/wp-content\/uploads\/2024\/03\/umberto-bancale-maestro-salatore-ritratto-290x300.jpg 290w, https:\/\/www.delicius.it\/wp-content\/uploads\/2024\/03\/umberto-bancale-maestro-salatore-ritratto-991x1024.jpg 991w, https:\/\/www.delicius.it\/wp-content\/uploads\/2024\/03\/umberto-bancale-maestro-salatore-ritratto-768x794.jpg 768w, https:\/\/www.delicius.it\/wp-content\/uploads\/2024\/03\/umberto-bancale-maestro-salatore-ritratto-800x827.jpg 800w, https:\/\/www.delicius.it\/wp-content\/uploads\/2024\/03\/umberto-bancale-maestro-salatore-ritratto-385x398.jpg 385w, https:\/\/www.delicius.it\/wp-content\/uploads\/2024\/03\/umberto-bancale-maestro-salatore-ritratto-400x413.jpg 400w, https:\/\/www.delicius.it\/wp-content\/uploads\/2024\/03\/umberto-bancale-maestro-salatore-ritratto-500x517.jpg 500w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/a><\/figure>\r\n<p><\/div>\r\n\r\n<\/p>\r\n<p>&nbsp;<\/p>\r\n<p>\r\n\r\n<\/p>\r\n<h5>What does \u201cMaster salter\u201d mean?<\/h5>\r\n<p>For me, someone from Bergamo who migrated to the south, \u201cMaster salter\u201d means family. This is the craft that my father-inlaw Pino Ranzino taught me &#8211; a Master salter and entrepreneur &#8211; who, together with Dr Emilio Rizzoli (the Chairman of Delicius), founded one of the largest salting plants in Cefal\u00f9, Sicily. In the winter months, you could smell this unmistakable scent of brine mixed with passion which accompanies me in all the fishing ports where I bring my experience on behalf of Delicius. Today, I\u2019m proud to have my son Nicola at my side, who has inherited his grandfather\u2019s verve and is also growing thanks to the advice of Emilio (Rizzoli) who has put his trust in him.<\/p>\r\n<p>\r\n\r\n\r\n\r\n<\/p>\r\n<p>The main criteria haven\u2019t changed: choosing the fish personally on the quay, the quantity of salt, the right press, the maturing premises &#8230; and then there is the time, which a good salter has to dose like the most valuable ingredient. They may seem like details, but each one makes a difference.<\/p>\r\n<p>\r\n\r\n\r\n\r\n\r\n\r\n<\/p>\r\n<h5>What anchovy do you prefer?<\/h5>\r\n<p>\r\n\r\n<\/p>\r\n<p>Each anchovy has its own characteristics but I love the ones from the Strait of Sicily with their pink colour and the typical ham scent that lingers on the palate: no other anchovy has this balance!<\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n\r\n\r\n\r\n<p>anchovies<br \/>master salter<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>\u201cThey are all called anchovies but they aren\u2019t all the same\u201d 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. &nbsp; What does \u201cMaster salter\u201d mean? For me, someone from Bergamo who migrated..<\/p>\n","protected":false},"author":1,"featured_media":19701,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43],"tags":[925,826,333,923,924],"class_list":["post-19689","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events","tag-alici-en","tag-anchovy-en","tag-delicius-en","tag-parma-en","tag-parmafoodvalley-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>INTERVIEW WITH MASTER SALTER UMBERTO BANCALE | Delicius<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"INTERVIEW WITH MASTER SALTER UMBERTO BANCALE | Delicius\" \/>\n<meta property=\"og:description\" content=\"\u201cThey are all called anchovies but they aren\u2019t all the same\u201d Umberto is in Kelibia, in Tunisia. 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