Pescanza ~ Spaccio di Mare

Raw red shrimp, a prized crustacean with a sweet and delicate flavor. Served natural to appreciate its freshness. Ideal to enjoy on its own.

Bivalve mollusks served live and very fresh in their shells. Intense sea flavor and soft texture. Eaten with a squeeze of lemon.

Inner flesh of sea urchin served raw. Very intense iodized taste and creamy texture. A delicacy for true seafood lovers.

Crustaceans with white and tender meat served raw. Sweet and refined flavor. Enjoyed by extracting the meat from the shell.

Raw salmon, knife-cut into small cubes. Lightly seasoned to enhance its natural richness and tenderness.

Raw sea bass meat, finely chopped. Delicate flavor and firm texture. A light and fresh appetizer.

Diced raw tuna paired with fresh kiwi pieces. The contrast between the bold flavor of the fish and the sweet acidity of the fruit creates a unique balance.

Thinly sliced raw sea bass marinated. Served with fresh raspberries and aromatic mint. A fresh dish with acidic and fragrant notes.

Finely sliced raw sea bream. Accompanied by the exotic sweetness of mango and lime juice. Fresh and fruity.

Thinly sliced raw swordfish. Served with pineapple pieces that add sweetness and juiciness to the firm flesh of the fish.

Fresh anchovies marinated in lime juice ("cooked" in acid). Dressed with pink peppercorns. Bold and pungent flavor.

Cuttlefish cooked in hunter-style (with tomato, herbs, and vinegar), served cold. Tender and flavorful.

Boiled salmon served with raw red onion, cherry tomatoes, and olive oil. A classic dish that combines the sweetness of the fish with the crunchiness of the vegetables.

Small whole anchovies, floured and fried. Crispy outside and soft inside. Eaten whole as a savory snack.

Small golden fried squid. Tender and tasty, served hot. A classic seafood appetizer.

Mussels cooked in a pot with plenty of black pepper. Served with their own seafood broth. Simple but intensely flavored.

Layered bake prepared with softened pane carasau (thin and crispy Sardinian bread) and white fish ragù. Delicate and tasty.

Warm salad of boiled octopus and diced potatoes. Dressed with oil, parsley, and salt. Tender and hearty.

Short ring-shaped pasta (calamarata) served with raw tuna, pistachio cream, and fresh burrata. A dish that plays with contrasts of temperature and texture.

Small gnocchi dressed with scorpionfish sauce, Piennolo tomatoes, and pecorino cheese. A flavorful first course that combines the taste of the sea with that of the land.

House fish soup. Rich in seafood and fish in a flavorful broth. A warm and comforting dish.

Thick spaghetti dressed with fresh clams, garlic, oil, and parsley. The quintessential Italian seafood first course.

Whole cuttlefish stuffed with a filling of whipped salt cod. Baked or stewed. Flavorful and tender.

Mixed fried and floured calamari rings and shrimp. Crispy and golden, to be enjoyed hot with lemon.

Mixed selection of grilled fish and crustaceans. Simple cooking that enhances the natural flavor of the fish.

Fresh fish of the day displayed at the counter. Cooked to order according to preference (grill, oven, salt). Price varies by weight.

Mixed seasonal vegetables. Can be served as a dressed raw salad (agro) or cooked and sautéed (ripassata).

Fresh salad of green leaves (lettuce, arugula, etc.). A light and refreshing side dish.

Roasted potato chunks, usually with rosemary. Crispy outside and soft inside.

Fried potato sticks. Golden, salted, and crispy.

Spoon dessert with ricotta cream. Enriched with pears flavored with liqueur, crunchy almonds, and cocoa.

Ultra-smooth ganache cream with salted caramel. Served with hazelnuts for a crunchy note.

Selection of fresh exotic fruit (pineapple, mango, etc.) cut into pieces. A light and vitamin-rich end to the meal.

Small tart filled with white chocolate cream, caramel, and hazelnuts. A rich and decadent dessert.

Famous layered Italian dessert. Ladyfingers dipped in coffee, alternated with mascarpone cream and bitter cocoa.

Long, thin fresh pasta dressed with a mix of seafood (clams, mussels, shrimp). Flavorful sauce with a sea aroma.

Creamy risotto served with raw red shrimp tartare. Deglazed with Franciacorta wine and enriched with an intense crustacean essence.