Pescheria "Il Mare Di Terracina"

A classic cold appetizer composed of various seafood such as squid, octopus, shrimp, and mussels, boiled and dressed with oil, lemon, and parsley. Fresh and light, ideal to start the meal.

Fresh anchovy fillets marinated in vinegar or lemon, oil, and spices. They have an intense, tangy flavor and tender texture.

Raw salmon slices marinated with citrus and spices. Delicate flavor and soft texture.

Tender boiled octopus pieces, served cold or warm with a simple dressing of oil and lemon. Sweet sea flavor and firm but not rubbery texture.

A classic combination of boiled octopus and diced potatoes, dressed with oil and parsley. Rustic and satisfying dish.

Boiled amberjack slice served on a bed of fresh arugula. Amberjack is a prized fish with white and flavorful flesh.

Toasted bread slice topped with anchovies, oil, and tomato. Crispy and flavorful.

Peeled shrimp served in a creamy pink sauce made with mayonnaise and ketchup. A vintage appetizer with a sweet and enveloping taste.

Shrimp marinated with apple cider vinegar, which provides a more delicate and aromatic acidity than wine vinegar.

Grilled octopus tentacles until crispy outside and tender inside. Smoked and intense flavor.

A large mixed selection of house seafood appetizers. Ideal for sharing to taste different specialties.

Fried anchovies then marinated in vinegar, garlic, and mint. A traditional dish with a strong and aromatic flavor.

Daily selection of ready-made first courses displayed at the counter. Varies based on availability.

A classic of Italian cuisine: spaghetti seasoned with clams, garlic, oil, and parsley. Savory sea flavor.

Long pasta seasoned with mixed seafood (mussels, clams, shrimp, squid) and tomato. Rich and flavorful.

Short pasta with creamy smoked salmon sauce and cream. Soft and delicate flavor.

Rice slowly cooked with langoustine cream. Creamy, pink, and with a sweet crustacean flavor.

Twisted shaped fresh pasta seasoned with small squid, cherry tomatoes, and olives. Mediterranean flavor.

Risotto with mixed seafood. An elegant dish that captures all the flavors of the sea.

Small potato gnocchi served with a creamy langoustine sauce.

Artisanal filled pasta with prized fish (sea bass) and shrimp filling.

Fresh half-moon shaped pasta with a flavorful swordfish filling.

Refined dish with linguine and lobster meat in the shell. Sweet and prized flavor.

Filled pasta with a refined mix of amberjack and red shrimp.

Spaghetti with a simple and tasty seasoning of mussels, clams, and cherry tomatoes.

Gnocchi seasoned with a slightly bitter arugula pesto that balances the sweetness of the clams.

Spaghetti with telline clams, small mollusks with smooth shells and a sweet, delicate flavor.

A variation of spaghetti alle vongole using local clams, often smaller but very flavorful.

Fresh egg pasta (similar to thick spaghetti) with seafood seasoning.

Linguine with whole or chopped langoustines and cherry tomatoes.

Typical Apulian ear-shaped pasta, seasoned with squid rings and shrimp.

Baked lasagna with layers of pasta, béchamel, and a fine fish ragù.

Tender fish fillet covered with a crispy layer of thinly sliced potatoes.

Whole or fillet fish baked, light and flavorful.

Large prawns baked, juicy and sweet.

Sea bass fillet coated with breadcrumbs and herbs, gratinated in the oven.

Baby octopus cooked slowly in tomato sauce. Very tender.

Whole squid stuffed with breadcrumbs, garlic, parsley, and chopped tentacles.

A dish composed of tuna steak, shrimp, and zucchini, likely cooked together or on a skewer.

Small squid stewed with mushrooms, a surf and turf combination.

Mussels and clams sautéed in a pan with oil, garlic, pepper, and parsley. Served with their broth.

Slice of swordfish baked, firm and flavorful meat.

Salt-cured cod (desalted) cooked with potatoes.

Toasted bread with an original topping of legumes and seafood.

Sea bass fillet rolled with eggplant and shrimp.

Prized flatfish baked with a side of potatoes.

Anchovies cooked in a pan with herbs, soft and flavorful.

Grouper croquettes cooked in tomato sauce.

Sea bass, deboned and opened in half, baked with potatoes.

Prawns cooked on the grill, smoked flavor.

Clams sautéed in a pan, served hot.

Simple and tasty dish of mussels cooked with plenty of black pepper.

Sole cooked with lemon sauce. Fish with a very delicate flavor.

Baked salmon slice, simple and nutritious.

Peppers stuffed with eggplant and swordfish.

Large whole fish baked.

Large whole sea bream baked.

A seafood version of classic parmigiana, with layers of eggplant and swordfish.

Octopus baked with potatoes, making it crispy and flavorful.

Toasted bread seasoned with baby octopus.

Rolled scabbard fish fillet with a flavorful filling (often breadcrumbs and herbs).

The classic mixed fry: breaded and fried rings of squid and shrimp.

Whole anchovies, floured and fried. Eaten whole, crispy and flavorful.

Fried mix of squid and baby octopus.

Fried baby octopus only.

Fried mixed small fish (often pout, red mullets, soles), typical of tradition.

Fried small squid, very tender.

Breaded and fried pieces of cod. Crispy outside, soft inside.

Portion of fried squid rings only.

Portion of fried shrimp only.

Rich selected mixed fry.

Fried mix of various types of fish and mollusks.

Breaded and fried pieces or slices of swordfish.

Fried red mullets (fish with a reddish color). Intense flavor.

Fried mixed fish croquette.

Fried rice croquette with fish filling, breaded.

Breaded and fried crab claw (often surimi).

Fried leavened dough pastry.

Skewer with pieces of fish and vegetables, breaded and fried.

Classic stick-cut french fries.

Baked potatoes with rosemary.

Fried zucchini seasoned with vinegar, garlic, and mint.

Slightly bitter leafy green vegetable, boiled and sautéed with garlic and chili pepper.

Sautéed broccoli rabe

Sweet and sour stew of eggplant and other vegetables.

Breaded and fried artichoke wedges.

Pan-fried peppers, soft and sweet.

Sautéed artichokes

Mixed vegetable platter.

Sandwich with fish filling.

Very fresh raw langoustines, sold by weight. Sweet and delicate flavor.

Raw red prawns, prized for their sweet and firm flesh.

Raw white shrimp, fine flavor.

Shrimp-like crustacean with tiger stripes, excellent raw.

Raw red shrimp tartare.

Raw langoustine meat tartare.

Raw salmon tartare.

Raw sea bream tartare.

Raw sea bass tartare.

Raw red tuna tartare.

White shrimp tartare.

Very thin slices of raw red shrimp.

Raw langoustines, opened and flattened.

Thin slices of raw salmon.

Thin slices of raw sea bream.

Thin slices of raw sea bass.

Thin slices of raw tuna.

Thin slices of white shrimp.

Thin slices of mormora (striped bream), fish with delicate white flesh.

Prized mollusk served raw and alive, intense sea flavor.

Prized mollusks with shiny shells and firm red flesh, excellent raw.

Clams, mollusks with a strong and savory flavor.

Razor clams.

Common black mollusks, sold by weight.

Ice cream version of the classic Italian coffee and mascarpone dessert.

Spherical ice cream dessert with a coffee heart and meringue coating.

Creamy and intense dessert for chocolate lovers.

Sorbet served directly inside the lemon peel. Refreshing and digestive.

Ice cream served in the natural coconut shell.

Spoon dessert inspired by cheesecake, with strawberries.

Egg custard with a caramelized sugar crust on top, served in a ramekin.

The classic black and white ice cream dessert, covered in cocoa.