Oyster Belon du Belon 000 (min 3 pcs.), Oyster Speciale Perle Blanche n.3 (min 3 pcs.) , Oyster Pousse en Claire (min 3 pcs.), Oyster Fine de Claire (min 3 pcs.)
Spaghetti with Red Prawns and “muddica”
Orecchiette with Sea Robin, tomato and basil
Linguine “alla Carmelo” style with Seafood
The restaurant’s most devout clients are the fish. Deliveries are made twice a day, in the morning and right before the evening meal. All products are selected one by one, examined and bought daily at the fish auctions in the fish markets on the Latium coast. The renowned fame of the restaurant, due to the excellence of its products, is reconfirmed at every tasting. All the shellfish, octopuses, oysters that go through the hands of Massimo Riccioli and his staff acquire those scents and hints of flavors that fall into the most consolidated tradition of taste, while concurrently acquiring some surprising and unexpected variations to delight the most exacting palates.
Executive chef experience and qualifications
If the reputation and the recognition of the eclectic talent of Massimo Riccioli did not speak for themselves, in order to describe him it would be simply necessary to talk about his love for gastronomy. Every single dish of his has a unique and passionate character, just like a successful work of art. Since he was a young child, Massimo saw his parents, Carmelo Riccioli and Romana Coltella, devote themselves with curiosity, mastery and skill to the art of fish gastronomy, and he learnt from them some precious knowledge. Culinary art, a family heritage, has always been part of Massimo’s life, until he became a master himself.