Dips, sun, ice cream under the umbrella and barefoot aperitifs. But the summer is also a good pasta with seafood tasted at the restaurant met by chance, the impepata of mussels which can not be waived and the mixed grill, to be eaten until the last shrimp.
And if the sea is missing you so much and you can't treat yourself to an encore, the best way to feel there again is to remember it on the table, with light and tasty dishes able to tell the best side of the waves. From the appetizer to the second, we invite you to cook the fish in all its versions: cartoccio di spigola, scampi alla plank with aromatic mince and lime, octopus alla luciana, eggplant spaghettoni with shrimp and tomatoes, carpaccio of bonito with exotic and grana sauce, butterflies, and shells squids, scampi grilled, with passito and lime reduction, mullet and mussels in a stew with crunchy wafers, prawns in crust peanut with eggplant, stuffed sardines of zucchini with agra sauce, octopus salad Mediterranean, sole with fried zucchini, linguini on tomato cream, sea water and mussels, anchovy patties, eggplant, burrata, moscardini with spring onions and lemon, warm noodles with butter, anchovies and lime, soup of chickpeas with baby cuttlefish, fish ravioli and herbs, turbans of sea bass and courgette with tuna, scallops breaded to the plate, tuna briaco in the Marche region, monkfish in batter, potato salad with bottarga, mess of swordfish and aubergines, fregola, sword rolls and ratatouille, risotto with mackerel and zucchini, stuffed mackerel e Stuffed squid of seafood, with cannellini beans.
