Italian cooks are deft hands with seafood, whether it’s tossed through pasta, served straight-up crudo, baked in a bag ‘al cartoccio’, or served in the myriad of ways we’ve collected for you here.
Smoked Trout, Crème Fraîche and Caper Tramezzini
Goldband Snapper Fillets Baked al Cartoccio
Spaghettini, Prawns, Charred Corn, Green Chilli, Black Garlic
Tuna Baked in Paper
Prawn Carpaccio
Kingfish, Fennel and Chilli Ricciutelli
Spaghetti Con Pesce D’Acqua Dolce (Spaghetti with Freshwater Fish)
Bari-Style Sea Bream
La Tiella
Swordfish with Breadcrumbs, Zucchini and Mint
Braised Octopus with Oregano
Broccoli and Salt Cod Torta
Warm Radicchio and Tuna Salad
Stuffed Red Mullet in Baking Paper
Calamari, Chilli and Garlic Spaghettini
Stuffed Baby Squid
Ziti with Sardines
Bigoli with Crab, Tomatoes and Anchovy
Pennette with Calamari, Chilli and Sage
Sicilian-Style John Dory with Capers, Garlic and Olives
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