Il Peperoncino Seafood & Pizza

Fresh anchovies marinated in vinegar or lemon, dressed with oil and spices. A fresh and appetizing seafood starter.

Marinated raw salmon fillets, served cold. Delicate flavor and soft texture.

Thinly sliced marinated swordfish. A light dish with a refined sea flavor.

Cold salad made with tender boiled octopus pieces and diced potatoes. Dressed with olive oil, parsley, and lemon.

Mixed boiled seafood and crustaceans (such as calamari, shrimp, mussels) served cold with oil and lemon. Typical Neapolitan appetizer.

Traditional Neapolitan Christmas salad made with boiled cauliflower, pickled peppers (papaccelle), olives, capers, and anchovies. Strong and tangy flavor.

Raw red tuna, knife-cut, served with a creamy guacamole sauce. A union of marine flavors and exotic freshness.

Prized Scottish salmon tartare paired with the sweetness of mango and confit cherry tomatoes. Sweet and sour, refined taste.

Prized raw greater amberjack, enhanced with flavorful sun-dried tomatoes and capers. A dish with intense Mediterranean flavors.

Fresh calamari cut into thin, pasta-like strips, marinated with lime and mint. Very fresh and aromatic.

High-quality oyster, known for its meatiness and sweetness. Served raw on ice.

Prestigious French oyster, crisp and sweet with a hazelnut aftertaste. One of the most appreciated varieties in the world.

French oyster refined in special basins (claires). Balanced flavor and delicate flesh.

Prized oyster with a deep shell and rich flavor. Served raw.

Mollusks with a very intense sea flavor and chewy texture. Usually eaten raw with a squeeze of lemon.

Large mollusks with a reddish shell and firm flesh. Sweet and marine flavor, excellent raw.

Large crustaceans with a sweet and delicate flavor. Served raw to appreciate their freshness.

Large shrimp, firm flesh and sweet taste. Ideal raw or lightly seared.

Piece of salt cod (cured cod), desalted, battered, and fried. Crispy outside and soft inside.

Small whole anchovies, floured and fried. Eaten hot and crispy, often whole.

Floured calamari rings, fried until golden. A classic fried seafood, tender and tasty.

Small whole fried baby octopuses. Intense flavor and slightly crispy texture.

Fried shrimp with or without shell. Sweet and crispy.

Layered egg pasta with meat ragù, béchamel sauce, and Parmesan cheese. A rich and hearty baked dish.

Variation of lasagna with artichoke hearts and prized pork cheek (Cinta Senese). Rustic and flavorful dish.

White lasagna with salmon and béchamel sauce. A creamy and delicate seafood first course.

Kit to prepare spaghetti with clams at home. Includes high-quality pasta and ready-made sauce.

Risotto kit with langoustine cream. Contains rice and a rich crustacean sauce.

Kit to prepare a Canadian lobster dish at home. Ideal for a special dinner.

Boiled lobster served with tomatoes, red onion, and olive oil. A prized, fresh, and light dish.

Fillet or whole fish cooked in a light broth of cherry tomatoes, water, oil, and garlic. Traditional Neapolitan cooking that keeps the fish tender.

Sea bream fillet covered with thin slices of crispy potatoes, baked. A pleasant contrast between soft fish and golden crust.

Mixed fresh fish and crustaceans grilled. Includes shrimp, langoustines, calamari, and octopus. Smoky and natural flavor.

High-quality red prawns cooked on the grill. Enhances the natural sweetness of the crustacean.

Grilled imperial langoustines. White, sweet, and juicy meat with a light smoky aroma.