Italy: Lily Schick (Food in Termoli)

The final stop of my program was Termoli, a small fishing town turned beach destination in the Molise region. The city has a local fishing economy and regional characteristics in seafood dishes, which I was more than excited to try. To understand the entire process of how a seafood dish is prepared in Italy, the class met with a local fisherman’s cooperative who walked us through the process of creating Polpo in Purgatorio which consists of octopus with onion, and a second dish consisting of stewed squid with peas, tomatoes, onion, and olive oil.

The first step to a delicious seafood dish is catching the fish. The current fishing practice of Termoli fishermen is staying out on the Adratic for 24 hours three to four times a week. While out on the water, the main catches are small octopuses, squid, clams, and mussels. Thanks to modern technology, navigating the sea and controlling the fishing nets are all automated and easy to use. The boat had a small living space including all the amenities needed to stay on the water for 24 hours. The biggest challenge, the fisherman explained, was the mental stress of isolation and separation from the mainland.

Once the boats return to shore, the catches are sold to the community and local restaurants. Squid and octopus caught that morning were prepared for us at Pesce Nostrum. The first dish, Polpo in Purgatorio, had a warm and rich taste, that was not overpowered by onion like I expected. Each dish was made in a pan and allowed to cook at low heat for over two hours. The second dish was my favorite; the combination of squid, pea, and tomato flavors in a stew-like texture warmed me from the inside and encouraged me to finish my plate and others.

Lily Schick

Hometown: Brookfield, Wisconsin

Major: Environmental Engineering

Program: UW Sustainable Food Systems in Italy and the World

My goal while in Italy is to explore how my role as an engineer can help promote sustainable food production.