18 December 2021, Talamone, Italy - One of the dishes served in the home restaurant of fisherman Paolo Fanciulli, one of the pioneers of ichthyic tourism, which combines fishing with 0-km catering. In this starter two bruschettas of raw fish are served together with one of fresh and smoked botargo. Paolo is a very passionate fisherman who practices traditional and sustainable fishing. Paolo is also an activist against illegal trawling, a major cause of destruction of the seabed.