I can still hear the metallic voice of Peppiniello 'or pisciaiuolo, who "departed" from Salerno with the bike before (up to the sixties ), with the trerrote then (until the early eighties, that is, until that's made it, good soul), and the SS 88 or by two principles, across all countries that met the province of Salerno to Avellino. But wearing? But that could carry the luggage rack of his "Girardengo" black? Yes and no two or three drawers with the catch of the day cheaper, because in those years of misery was decisive for the economic connotation purchase the product offered for sale: anchovies and sardines. Here, for Avellino poor fish was identified only in anchovies and sardines, can not afford another and for a minimum of requirement to alter the rural power heavy. The preparation of this product, as usual, very simple, grilled for two reasons: first because there was not much time for elaborate preparations, including the arms of women serving in the country. The second because until the late sixties, and in some country house beyond, gas cookers did not exist and the only cooking system used was a fire fueled by wood, which was collected after pruning, and then the embers. For preparation of this dish were generally young lady of the house who took care of house cleaning and meals, while the rest of the family was in the field. The sardines were eviscerated and washed, but not decapitated, and scaly. Why even ate the head and the shingling was not needed because direct contact scales with the coals burn out. Cooking was the most challenging part of the preparation, because he had not in fact standard times it depended on the type of wood that was available at that particular time. For example, cooking with charcoal chestnut assumed longer time than with oak (but who had it!), Better than the chestnut was to lives, but you never happened to the fig tree, were acts of pain or pain that you had read as penance assigned to the curses thrown. Proper cooking identified by the penetration of the fork in the "meat" and the gray dark taking sardines. Baked to perfection, we proceeded to immerse them in a sauce , previously prepared with olive oil, wine vinegar, garlic, sage and wild mint leaves. After four or five hours of "rest" and then after absorbing these seasonings in the evening after the long day of work in the fields, ate with taste happy to taste something different than usual.
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