| The
Mediterranean |
|
Filet
of local "pezzogna" fish poached in white wine and tomatoes with
steamed potatoes
|
|
Seared
"ricciolo" fish filet served with escarole stuffed with raisins,
olives, capers and pine nuts
|
|
Grilled
swordfish with herb sauce
|
Sliced
red tuna with summer vegetable salad and balsamic vinegar sauce
|
|
"Orata"
fish in potato crust with cherry tomatoes and capers
|
|
Mixed
grill of local fish with mint pesto and salad
|
|
Rockfish
stew with croutons and black olives
|