Zuppetta di mare in crosta (Seafood soup in a crust) Ingredients: squid, prawns, mussels, clams, octopus, cuttlefish, a little finely chopped tomato, garlic, salt, pepper and olive oil to taste.
The ingredients are mixed and poured into a terra cotta dish and then covered with a handmade wheat flour puff pastry. Cook in the oven at 220 C for about 20 minutes, serve hot with a dish below it and let yourself be enveloped by the aroma of the sea released when the crust is broken.
Bronze wire-drawn linguine with local clams and fresh tomato
Fish of the day captured in the Tyrrhenian Sea baked in a crust of potatoes from Nodica
… and from the “land”
Bowl of berries with a “heart” of pecorino cheese from the hills of Pisa
Open crispy ravioli filled with Tuscan meat sauce
“Fiorentina” (T-bone from various breeds) served in a pan with herbs
The chef also recommends:
Fragrant Cavaliere Nero tart with ricotta and pine nuts from the San Rossore park
Puff pastry filled with pastry cream blended with ricotta cheese, topped with fresh berries from the Pisa countryside