Most regions of Italy are bordered by at least one of three seas – the Adriatic, the Tyrrhenian or the Ionian. It is because of this that the gifts of these inland waters have become an integral part of Italian cuisine. Tune in to this programme and watch the head-chef of Krasnodar restaurant Fratelli explain how to prepare a delicious fish recipe to RTG’s Olga Degtyareva. Among other things, he explains why the best way to bake fish is to cook it in an envelope made from parchment paper.