SD Dojavi Slobodna Dalmacija
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Dugi otok od davnina živi od ribarenja. Srdela, hraniteljica, kako je od milja zovu posvuda, hranila je i stanovnike ovog otoka, na kojem nema obitelji u kojoj barem jedan član nije bio vezan uz nju, najviše kao zaposlenici tvornice ribe Mardešić, koja od 1905. godine postaje zaštitni znak mjesta Sali na Dugom otoku.

O srdeli i ribarenju odmalena je učio i Luka Piasevoli, praunuk poznatog Petra Piasevolija Nonota – jednog od legendarnih kapetana ribarskog broda, koji je ribario čitav svoj život.

Nastup na Masterchefu

Nono Petar i srdele na ražnju praunuku Luki predstavljaju najvažnije nasljeđe i bogatstvo, te značajan dio obiteljske kulture i prošlosti, jer je ljubav prema kuhinji naslijedio od svog oca i djeda. Luka je tako u prošlogodišnjem Masterchefu upravo sebe predstavio prvim audicijskim jelom – srdelama punjenim pestom, gdje je želio pokazati najveće bogatstvo otoka s kojeg dolazi – na jedan moderan način.

Priča se nastavila dalje pa je Marinu Perić iz poznatog brenda Štraca T-shirt inspirirala priča o Lukinoj ljubavi prema svom nematerijalnom nasljeđu, srdeli i pripremi srdela na ražnju, te je Nonotovu i Lukinu priču preslikala na jednu od svojih kreacija.

- Prvi spomen ribarstva u Hrvatskoj je na Dugom otoku, i to davne 995. godine, stoga ne čudi da cijeli otok od davnina živi od ribarenja. Tu je tvornica ribe u Saliju, a zaista je svaka obitelj imala jednog ili više članova koji su radili u njoj. Tako da se slobodno može reći da je Dugi otok preživio zahvaljujući srdeli - kaže nam Luka.

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Luka Piasevoli

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Njegov pradjed Petar Piasevoli Nono je cijelog života bio ribar. U mladosti je ribario na vesla i jedra dok još nije bilo brodskih motora.

- Bio je to fizički težak posao, veslati i ribariti više dana na moru da bi se prehranile obitelji. Ribarske priče o pradjedu slušam otkako sam se rodio. To je nešto kao kulturno nasljeđe u obitelji.

Pradjeda se sjećam u magli, jer je umro kad sam imao četiri godine, iako se dobro sjećam da je uvijek kao starac krpao mreže kojima je djed ribario. Može se reći da se bavio ribarstvom od početka pa sve do kraja života. Uz takvo obiteljsko nasljeđe osjećam se dužan nastavljati tradiciju te je prenijeti na iduće generacije - emotivan je Luka.

Znojenje za sočnost

Priča nam kako je pradjed Nono 1994. godine sudjelovao u snimanju jednog dokumentarca o Salima i o srdeli, u kojem je predstavio saljski specijalitet srdele na ražnju – jer su otočani u davnoj prošlosti u nedostatku opreme izmislili drveni ražanj i na taj način na otvorenom moru marendavali.

- To je stari saljski recept koji mi u obitelji odavno tradicionalno spremamo, kao i ostale saljske obitelji, i s tim jelom se ponosimo.

Priča je da su se, nemajući odgovarajuću kuhinjsku opremu, snalažljivi ribari snalazili sa suhim štapovima koje bi nožem izdjeljali u ražanj, te na njima spremali srdele.

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image

Srdele na ražnju

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One obavezno moraju biti friške. Bilo bi poželjno da su što veće, odnosno - masnije, kažu stari ljudi, od Svetog Ante pa nadalje (polovica lipnja). Po običaju se peku na žaru od suhih grana od loze.

Nakon što se ispeku, stave se u teću i poklope na minutu da se oznoje jer tako budu sočnije. Treba ih još posoliti i pouljiti domaćim maslinovim uljem. Uz to ide i čaša domaćeg vina. Dobar tek! - otkrio nam je Luka čuveni recept. Smatra da je njegova dužnost njegovati stare običaje, priče i nasljeđe pripreme srdela na ražnju – kako nikad ne bi bili zaboravljeni – u spomen naših predaka kojima su život bili barka, srdela i ribolov.

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Tvornica ribe Mardešić je od 1905. zaštitni znak mjesta Sali

Jure Mišković/Cropix
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Luka Piasevoli i srdele s ražnja

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Tvornica ribe Mardešić je od 1905. zaštitni znak mjesta Sali

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Ražanj se izradi od grančice, malo žara i - marenda za
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Srdele na ražnju

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Luka Piasevoli

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Dugi otok od davnina živi od ribarenja. Srdela, hraniteljica, kako je od milja zovu posvuda, hranila je i stanovnike ovog otoka, na kojem nema obitelji u kojoj barem jedan član nije bio vezan uz nju, najviše kao zaposlenici tvornice ribe Mardešić, koja od 1905. godine postaje zaštitni znak mjesta Sali na Dugom otoku.

O srdeli i ribarenju odmalena je učio i Luka Piasevoli, praunuk poznatog Petra Piasevolija Nonota – jednog od legendarnih kapetana ribarskog broda, koji je ribario čitav svoj život.

Nastup na Masterchefu

Nono Petar i srdele na ražnju praunuku Luki predstavljaju najvažnije nasljeđe i bogatstvo, te značajan dio obiteljske kulture i prošlosti, jer je ljubav prema kuhinji naslijedio od svog oca i djeda. Luka je tako u prošlogodišnjem Masterchefu upravo sebe predstavio prvim audicijskim jelom – srdelama punjenim pestom, gdje je želio pokazati najveće bogatstvo otoka s kojeg dolazi – na jedan moderan način.

Priča se nastavila dalje pa je Marinu Perić iz poznatog brenda Štraca T-shirt inspirirala priča o Lukinoj ljubavi prema svom nematerijalnom nasljeđu, srdeli i pripremi srdela na ražnju, te je Nonotovu i Lukinu priču preslikala na jednu od svojih kreacija.

- Prvi spomen ribarstva u Hrvatskoj je na Dugom otoku, i to davne 995. godine, stoga ne čudi da cijeli otok od davnina živi od ribarenja. Tu je tvornica ribe u Saliju, a zaista je svaka obitelj imala jednog ili više članova koji su radili u njoj. Tako da se slobodno može reći da je Dugi otok preživio zahvaljujući srdeli - kaže nam Luka.

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image

Luka Piasevoli

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Njegov pradjed Petar Piasevoli Nono je cijelog života bio ribar. U mladosti je ribario na vesla i jedra dok još nije bilo brodskih motora.

- Bio je to fizički težak posao, veslati i ribariti više dana na moru da bi se prehranile obitelji. Ribarske priče o pradjedu slušam otkako sam se rodio. To je nešto kao kulturno nasljeđe u obitelji.

Pradjeda se sjećam u magli, jer je umro kad sam imao četiri godine, iako se dobro sjećam da je uvijek kao starac krpao mreže kojima je djed ribario. Može se reći da se bavio ribarstvom od početka pa sve do kraja života. Uz takvo obiteljsko nasljeđe osjećam se dužan nastavljati tradiciju te je prenijeti na iduće generacije - emotivan je Luka.

Znojenje za sočnost

Priča nam kako je pradjed Nono 1994. godine sudjelovao u snimanju jednog dokumentarca o Salima i o srdeli, u kojem je predstavio saljski specijalitet srdele na ražnju – jer su otočani u davnoj prošlosti u nedostatku opreme izmislili drveni ražanj i na taj način na otvorenom moru marendavali.

- To je stari saljski recept koji mi u obitelji odavno tradicionalno spremamo, kao i ostale saljske obitelji, i s tim jelom se ponosimo.

Priča je da su se, nemajući odgovarajuću kuhinjsku opremu, snalažljivi ribari snalazili sa suhim štapovima koje bi nožem izdjeljali u ražanj, te na njima spremali srdele.

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image

Srdele na ražnju

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One obavezno moraju biti friške. Bilo bi poželjno da su što veće, odnosno - masnije, kažu stari ljudi, od Svetog Ante pa nadalje (polovica lipnja). Po običaju se peku na žaru od suhih grana od loze.

Nakon što se ispeku, stave se u teću i poklope na minutu da se oznoje jer tako budu sočnije. Treba ih još posoliti i pouljiti domaćim maslinovim uljem. Uz to ide i čaša domaćeg vina. Dobar tek! - otkrio nam je Luka čuveni recept. Smatra da je njegova dužnost njegovati stare običaje, priče i nasljeđe pripreme srdela na ražnju – kako nikad ne bi bili zaboravljeni – u spomen naših predaka kojima su život bili barka, srdela i ribolov.

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image

Tvornica ribe Mardešić je od 1905. zaštitni znak mjesta Sali

Jure Mišković/Cropix
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Privatni album, Shutterstock Jure Mišković/Cropix Shutterstock
Privatni album, Shutterstock

Luka Piasevoli i srdele s ražnja
Jure Mišković/Cropix

Tvornica ribe Mardešić je od 1905. zaštitni znak mjesta Sali
Shutterstock

Ražanj se izradi od grančice, malo žara i - marenda za
prste polizat

shutterstock

Srdele na ražnju

Luka Piasevoli
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dugi otokSrdele na ražnju legendarnog kapetana i ribara: upoznajte Luku Piasevolija, čuvara kulinarske baštine

Piše MERIEN ILIĆ
22. travnja 2023. - 09:50
&lt;p&gt;Luka Piasevoli i srdele s ražnja&lt;/p&gt;
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Luka Piasevoli i srdele s ražnjaPrivatni album, Shutterstock

Dugi otok od davnina živi od ribarenja. Srdela, hraniteljica, kako je od milja zovu posvuda, hranila je i stanovnike ovog otoka, na kojem nema obitelji u kojoj barem jedan član nije bio vezan uz nju, najviše kao zaposlenici tvornice ribe Mardešić, koja od 1905. godine postaje zaštitni znak mjesta Sali na Dugom otoku.

O srdeli i ribarenju odmalena je učio i Luka Piasevoli, praunuk poznatog Petra Piasevolija Nonota – jednog od legendarnih kapetana ribarskog broda, koji je ribario čitav svoj život.

Nastup na Masterchefu

Nono Petar i srdele na ražnju praunuku Luki predstavljaju najvažnije nasljeđe i bogatstvo, te značajan dio obiteljske kulture i prošlosti, jer je ljubav prema kuhinji naslijedio od svog oca i djeda. Luka je tako u prošlogodišnjem Masterchefu upravo sebe preds...

#LUKA PIASEVOLI #SRDELE#SRDELE S RAŽNJA#DUGI OTOK#SALI#RIBARI#KULINARSKA BAŠTINA#PETAR PIASEVOLI NONO
16. svibanj 2024 10:41