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Fish & seafood.

Clams, mussels, fish and cuttlefish appear in pasta, rice, stews and main courses. Explore the whole collection or choose a regional connection.

25 specialties

Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts

Whole sea bass with cherry tomatoes, basil and parsley in a light broth on a white platterSecondi

Acqua Pazza

White fish gently poaches with tomatoes, garlic and white wine, leaving a light broth to spoon up with bread.

A thick skin-on cod portion resting in red tomato sauce with softened onion slices in a dark skilletSecondi

Baccalà alla Livornese

Floured salt cod is lightly fried, then settled into a tomato, onion and garlic sauce for a Tuscan fish main.

Thick pasta strands coated in a brown onion sauce with visible pieces of softened onion on a white platePrimi

Bigoli in Salsa

Thick strands of pasta catch a soft onion and anchovy sauce, with sweetness from the onions balancing the fish’s saltiness.

Whole grilled sea bass with browned skin, parsley, rosemary and lemon wedges on a white platterSecondi

Branzino alla Griglia

Whole sea bass cooks on a hot grill with olive oil and herbs, served with lemon and parsley to finish.

Whole and sliced stuffed squid with bread, tentacle, olive and caper filling in tomato sauce on a white plateSecondi

Calamari Ripieni

Squid tubes hold a savory bread-and-tentacle filling with olives and capers, then simmer gently in a light tomato sauce.

A red pot of tomato seafood stew with mussels, shrimp and white fishSecondi

Cioppino

Fish, mussels and shrimp cook in a tomato-and-wine broth, making a San Francisco seafood stew to serve with bread.

Opened mussels piled in a shallow bowl with golden saffron broth and small pieces of softened leekAntipasti

Cozze allo Zafferano

Mussels steam in a golden saffron broth with softened leeks, white wine, lemon and herbs, with bread for the juices.

Three toasted bread slices topped with a coarse brown chicken liver spread, with capers and herbs in the backgroundAntipasti

Crostini di Fegatini

Toasted bread carries a savory chicken liver spread with softened vegetables, capers and anchovies, a familiar Tuscan starter.

A platter of fried squid rings, shell-on shrimp and small fish with lemon wedges and parsleySecondi

Fritto Misto di Mare

Squid, shrimp and small fish get a light flour coating and a brief fry, served hot with salt and lemon.

Pieces of octopus with cherry tomatoes, leafy greens and chopped herbs on a white plateAntipasti

Insalata di Polpo

Tender octopus is dressed with olive oil, lemon and parsley, with potatoes adding substance in this version of the coastal salad.

Long flat pasta with mussels, shrimp, tomato pieces and chopped parsley on a white platePrimi

Linguine ai Frutti di Mare

Linguine catches the juices of mussels, clams, squid and shrimp, with garlic, white wine and tomato making a light seafood sauce.

Orecchiette pasta mixed with dark leafy greens in a white bowlPrimi

Orecchiette con Cime di Rapa

Little ear-shaped pasta holds tender, bitter greens, with garlic, anchovies and chili giving the olive-oil dressing a savory edge.

Large paccheri pasta tubes with shelled orange mussels, grated cheese and chopped green herbs on a white platePrimi

Pasta con Cozze e Pecorino

Large pasta tubes hold mussels and their savory juices, finished off the heat with grated pecorino and a little parsley.

Long bucatini with sardine pieces, fennel, raisins, pine nuts and toasted breadcrumbs on a white platePrimi

Pasta con le Sarde

Sardines and fennel coat the pasta with a savory sauce, balanced by raisins, pine nuts, saffron and a toasted breadcrumb finish.

A thick serving of small tubular pasta and chickpeas in a white bowl with a spoon, against a dark backgroundPrimi

Pasta e Ceci

Small pasta cooks with chickpeas, rosemary and a little tomato, with anchovies adding savory depth to this Roman-style bowl.

Two whole sea bream on a lined baking tray among potatoes, carrots, zucchini, mushrooms and cauliflowerSecondi

Pesce al Forno

Whole fish bakes with potatoes, tomatoes, Taggiasca olives and pine nuts in a Ligurian-style preparation with olive oil and white wine.

Loose black cuttlefish-ink risotto with small cuttlefish pieces and chopped parsley on a white platePrimi

Risotto al Nero di Seppia

Risotto rice absorbs a dark cuttlefish sauce, bringing together tender seafood, white wine and the briny flavor of its ink.

Seafood risotto with mussels and clams in their shells, shrimp and chopped parsley on a white platePrimi

Risotto alla Pescatora

Risotto rice cooks in fish stock and strained shellfish juices, with mussels, clams, squid and shrimp added in stages.

Opened sardine fillets layered with pale onion rings, raisins and pine nuts on a ceramic plateAntipasti

Sarde in Saor

Fried sardines rest under soft onions and wine vinegar, with raisins and pine nuts adding sweetness and a little bite.

Cuttlefish pieces with dark leafy greens in a reddish brothSecondi

Seppie in Zimino

Cuttlefish simmers with Swiss chard, tomatoes and aromatic vegetables until tender, making a saucy Ligurian seafood main course.

Spaghetti with opened clams, parsley, a few red tomato pieces and lemon wedges in a dark skilletPrimi

Spaghetti alle Vongole

Clams, garlic and white wine give spaghetti a light, savory sauce, finished with parsley and a little starchy pasta water.

A rustic serving of baked rice, thin golden potatoes, tomato and half-shell mussels with a pecorino crust on a white platePrimi

Tiella Barese

Rice, thin potato slices and mussels bake in layers with tomato, onion and pecorino, forming a golden top over a moist center.

Thin pale-pink veal slices under a creamy tuna sauce with caper berries, lemon wedges and black pepper on a white plateAntipasti

Vitello Tonnato

Thin slices of chilled veal sit beneath a smooth tuna, egg and caper sauce, bringing mild meat and savory fish together.

Pieces of fish and shellfish in a red tomato broth, with toasted bread and parsley in a terracotta bowlSecondi

Zuppa di Pesce

Pieces of fish and squid share a tomato broth with mussels and clams, served with toasted bread for the juices.

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