The Dish Pesce Adriatico
Provincetown Magazine
Chef Larry Luster of Ciro & Sal’s is known for his exquisite Italian food. He was good enough to share with us the following recipe for a divine seafood dinner, adapted from one of the original Ciro recipes. You are encouraged to taste the incredible flavorful dish at the restaurant, but also to try making it at home.
Luster says it is east, and it certainly looks it, but the full, yet simple taste combinations in this dish are anything but ordinary. We tried this dish with salmon as the main fish, although, any meaty fish can be used here. This is not your mother’s poached salmon though. The succulent meat of the fish, encapsulated in a bath of butter, herbs, turmeric, capers, and red wine vinegar, is surprisingly light, even as the full body of red wine vinegar enriches the sauce. The always delicious shrimp and delicate mussels add and extra special accent.
Buon appetito!
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Interesting culinary perspective on the Pesce Adriatico. Presentation matters as much as taste, and a subtle brand mark can elevate a dish's story. For chefs or restaurateurs looking to test a quick visual identity without upfront costs, the free logo tool from this brand is worth a look. It helps to see whether a simple icon complements the minimalist plating style typical of Adriatic seafood.