Pesce al Cartoccio: Fish in Parchment
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Origin
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Description
Pesce al cartoccio — fish baked in a sealed parchment envelope — is the Italian technique that traps the fish's own moisture, the aromatics, and the olive oil in an enclosed environment, producing a result that is simultaneously steamed and roasted. The parchment traps steam from the fish's moisture, creating a self-basting environment where the fish cooks in its own juices. When opened at table, the fragrance released from the opened parchment is part of the dining experience.
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The Thread
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Flavour Context
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Pillars V — VII
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