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I campisi di marzamemi - gli artigiani del mare
€10.00
€15.00
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854
The book is in the Italian language.
“I Campisi di Marzamemi” by Massimo Simonini, published by Efesto, tells the story of the sea, time, and the roots of both the Campisi family and the fishing village of Marzamemi, where it all began in 1854.
The book traces the long history of the Campisi family, who have been involved in tuna processing and other seafood products since 1854. The narrative winds through Arab tuna fisheries, wooden barrels, bottarga, garum, and the 33 cuts of tuna—ancient techniques handed down from father to son, preserved through the centuries and now reimagined in a modern light thanks to technology and the vision of the fifth generation.
"The Campisi family saga is a vivid tableau framed between the gleam of fishing lamps and a countryside scented with sun-dried tomatoes and red wine. It is the story of a centuries-old pact between fathers and sons, an ancient bond born aboard dark wooden boats where the fate of men became forever intertwined with that of the sea."
With these words, the author introduces us to a world where fishing is not just a trade, but an identity. Where the village of Marzamemi—now a popular tourist destination—was once a quiet crossroads of fishermen, merchants, and families united by an ancestral pact with the sea.
This is a book for those who love true stories, family sagas, culinary culture, and deep roots. A reading experience steeped in the scent of salt and hard work, but also of vision and renewal.
An authentic example of how a family business can become the guardian of a shared cultural heritage, while still looking to the future without losing its soul.
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The book is in the Italian language.
“I Campisi di Marzamemi” by Massimo Simonini, published by Efesto, tells the story of the sea, time, and the roots of both the Campisi family and the fishing village of Marzamemi, where it all began in 1854.
The book traces the long history of the Campisi family, who have been involved in tuna processing and other seafood products since 1854. The narrative winds through Arab tuna fisheries, wooden barrels, bottarga, garum, and the 33 cuts of tuna—ancient techniques handed down from father to son, preserved through the centuries and now reimagined in a modern light thanks to technology and the vision of the fifth generation.