Polpo alla Griglia con raparossa affumicata e cips vegetable by GianMaria Le Mura

Un Piatto meraviglioso da offrire in un piatto diverso ed un concetto diverso.

Zuppa di Pesce - Sea food Stew- by Pasquale Frola

Here it is a delicious Fish Plate full of flavors and rich taste This is the real version of the neapolitan Fish Stew as made in the best restaurants. One of the best you can try is at Ristorante Alberto - Ischia Island . I was sous chef there and learned some tips from the amazing donna Maria Mattera a superb Chef...

Swordfish Braciole by Franco Lania

In the restaurant we cut this on an electric slicer. It is faster and more accurate than by hand. It is also dangerous if the fish is frozen to hard or if it is not frozen at all and is to soft. “Trick is to have it semi frozen when cutting home cooks I do not suggest the machine method use the method stated…

Parmesan tuna belly red by Gianfranco Pulina