4 seafood pastes: of Tuscany

How could the culinary culture of Tuscany be networked with the local seafood cuisine in the destination of marine abundance, means the Athonian gulfs?
Easily.
In the Athonian Society, where all the sea products are divinely concentrated, local seafood production meets the Italian pastes and creates a new, authentic identity in the cosmopolitan confusion. In the place of true stories, culinary myths – between the delicious, the mystical, the mundane and the otherworldly.

The Italian visiting chef Francesco Piparo meets today the executive chef of Mount Athos Resort, Tassos Paraskevaidis.

They offer the Tuscany pasta at the Fish Restaurant “Lefko Kochyli” and accompany it with rosé wine from Mount Athos!