Canne al Vento

An assorted selection of fresh seafood, which may include cooked crustaceans and mollusks. A classic appetizer to savor the variety of the catch of the day.

Variation of the mixed seafood appetizer consisting exclusively of cooked fish and crustaceans. Ideal for those who prefer to avoid raw fish.

Tender pieces of boiled octopus seasoned with diced potatoes, extra virgin olive oil, parsley, and sometimes lemon. A simple, soft, and flavorful dish.

Cold salad composed of shellfish and crustaceans such as squid, shrimp, mussels, and clams, dressed with oil and lemon. Fresh and light.

Very thin slices of raw fish marinated with an emulsion of oil and citrus. Offers a delicate texture and refined taste.

Dish for raw food lovers, with a selection of fish, scampi, shrimp, or oysters served natural. Highlights the absolute freshness of the sea.

Prized shellfish served live and raw in their shells, often accompanied by lemon. Salty flavor and meaty texture.

Sea truffles, bivalve mollusks with an intense and savory flavor, similar to clams but with a firmer texture. Usually served raw.

Mussels and clams sautéed in a pan with oil, garlic, parsley, and white wine or tomato. Served hot with their flavorful sauce.

Fresh mussels sautéed in a pan until they open, seasoned with pepper and parsley. A warm appetizer with a strong sea flavor.

Long egg pasta served with a rich lobster sauce. The sweetness of the crustacean meat pairs perfectly with the flavorful sauce.

Classic spaghetti with clams enriched with a sprinkle of bottarga (dried fish roe) which adds an extra touch of savoriness and umami.

Spaghetti seasoned with fresh crab meat, usually in a slightly pink or white sauce. Sweet and delicate flavor.

Risotto prepared with a creamy shrimp sauce. An elegant, smooth first course with an enveloping crustacean flavor.

Risotto prepared with a mix of seafood such as mussels, clams, squid, and shrimp. Rich and fragrant with the scent of the sea.

Long pasta seasoned with prized lobster meat. A luxurious dish with a sweet and refined flavor.

Egg pasta seasoned with shrimp and fresh artichokes. The land-sea combination offers a balance between the sweetness of the shrimp and the characteristic flavor of the artichoke.

Tagliolini served with shrimp and wild asparagus, which give an herbaceous and aromatic note to the dish.

Spaghetti seasoned with raw sea urchin pulp. A dish with an unmistakable flavor, intense, sweet, and iodized.

Fresh scampi simply grilled to enhance their natural sweetness. Usually served with a drizzle of oil and lemon.

Grilled tiger prawns, characterized by firm and flavorful meat. A light and tasty main course.

Large, high-quality prawns grilled. They offer a juicy and refined taste experience.

Sea bass cooked whole or in fillets baked or grilled. Fish with white, lean, and delicate meat.

Fillet of turbot covered with thin slices of crispy potatoes and baked. The fish remains tender while the crust adds texture.

Fish cooked in a light sauce based on tomato, water, wine, and herbs. Ideal for dipping bread into.

A rich stew combining various types of fish and seafood in a flavorful tomato and herb broth.

A classic fry of squid, shrimp, and small fish, lightly floured and fried until golden and crispy.

Fried rings of squid and shrimp, served hot and crispy. Often accompanied by lemon wedges.

An assortment of grilled fish and crustaceans, perfect for tasting different specialties in one dish.

Whole or cut squid cooked on the grill. They remain tender with a light smoky aroma.

Sea bream, a fish similar to sea bass, grilled. It has flavorful and delicate white meat.

Pezzogna (occhione) cooked whole under a crust of coarse salt, which keeps the fish incredibly moist and flavorful.

Sarago fish prepared with Vernaccia, an aromatic white wine that gives the dish a particular aroma.

Pieces of monkfish tail wrapped in crispy potatoes. The firm flesh of the monkfish resembles that of lobster.

Typical Sardinian preparation of lobster, usually boiled and seasoned with oil, lemon, and fresh tomato or onion.

Boiled lobster served with a salad of tomatoes, raw red onion, oil, and vinegar. A fresh and colorful dish.

Lobster served Catalan-style with fresh tomatoes and red onion. The prized lobster meat is the star.

Mix of scampi and shrimp prepared with Catalan dressing (tomato, onion, oil). An alternative to lobster or crayfish.

Fresh seasonal salad with lettuce, tomatoes, and other raw vegetables. A light and refreshing side dish.

Fresh raw vegetables (celery, carrots, fennel) served with a small bowl of oil, salt, and pepper for dipping.

Grilled radicchio heads, which acquire a pleasantly bitter and smoky flavor.

Cut potatoes baked with a golden, crispy crust, often with breadcrumbs and herbs.

Selection of boiled or pan-sautéed seasonal vegetables, such as chard or chicory.

Catalogna chicory sprouts served raw, dressed with a flavorful sauce made from anchovies, garlic, and vinegar.

Apple wrapped in puff pastry and baked. A warm and comforting dessert, sweet and fruity.

Famous layered Italian dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Egg and milk-based pudding with a layer of liquid caramel on top. Soft and sweet.

Sweet egg-based cream covered with a crunchy caramelized sugar crust.

Puff pastry parcel filled with almond paste and apples. Combines the crispiness of the pastry with a soft, aromatic filling.

Typical Sardinian dessert: a fried raviolo filled with fresh pecorino cheese and covered with honey. A unique contrast between sweet and savory.

Semi-frozen or crunchy dessert available in sour cherry or pistachio flavors.

Icy, spoonable dessert made from lemon juice. Very refreshing and digestive.

Classic artisanal ice cream, creamy and sweet.

Spherical ice cream with a soft center, covered in cocoa or sprinkles. A classic of Italian gelato.