Chef Mariano Guardianelli Uses Gyotaku to Print Adriatic Fish on T-Shirts

Chef Mariano Guardianelli of Abocar due Cucine in Rimini has launched Hadria 37, a project using the Japanese gyotaku technique to print Adriatic fish on t-shirts. Gyotaku, meaning "fish stone rubbing," originated in mid-19th century Japan among fishermen who recorded catches by inking fish and pressing them onto rice paper. The oldest known example dates to 1839 at the Yamagata Museum. Guardianelli, who is Argentine, began experimenting with gyotaku during pandemic lockdowns, inspired by examples from Barcelona's Dos Palillos restaurant. He uses edible sumi ink or squid ink on washi paper or silk. Hadria 37 aims to promote sustainable consumption of local Adriatic fish, many of which are overlooked. Six fish species are featured: skate, zanchetto, sardines, John Dory, soaso, and red mullet, all from FAO fishing subzone 37.2.1 (northern Adriatic). The prints are reproduced via serigraphy on t-shirts and posters; the first poster is displayed at Rimini's covered market. Online sales begin mid-February, with all proceeds donated to marine conservation associations, starting with Fondazione Cetacea, which protects sea turtles. Guardianelli plans to involve other chefs, including Mauro Colagreco and Japanese chefs, and collaborate with Elena Di Capita of Gyotaku Levante. He does not consider himself an artist, stating, "In gyotaku, it is the beauty of nature that does everything."