Just Italy Network
Raw seafood restaurant, in Monopoli, Piazza Palmieri will delight your palate with the catch of the day and the dishes of creative traditional cuisine. From excellent raw fish to raw fish which… is not raw.
The best way to taste raw seafood? Semplicity :oil, salt,pepper and a few drops of lemon.an excellent quality product served raw, it must be left as naturala as possible and when it comes to raw fish, it means “raw”in the true sense of word. We let’s talk about the Red Shrimp of Gallipoli, called “Violet”or the” Prawns “from Sicily, arriving from Mazzara del Vallo. And , i want to clarify ,it is fish caught the same day, the real catch of the day.
'With us in Puglia, raw seafood is associated with truffles, commonly called sea nut. Speaking of raw seafood or raw fish, we think of the black mussel, to the hairy mussel or to the cuttlefish cu tinto julienne strips, and for this called Tagliatella.
Raw seafood is paired with fresh prawn or with the pink shrimp, very tender and not to be confused with the red shrimp'. It is raw fish, buti t refers specifically to the “molluscs and crustaceans.
Unlike the raw seafood, raw fish reaìstaurant offer the possibility to eat raw fish as well wich is not raw: let’s talk about carpaccio, marined fish. The Carpaccio is neither raw nor cooked, it is a middle ground obtained thanks to salt and marinade, wich lightly cooks the meats through the actio of lemon and salt. They fall in this typology: the filled of red sea scorpion fish, sea bass and sea breams filleted and seasoned with oil, salt pepper or oil and pink pepper, lightly marinated.
The marinade does not need many hours indeed, to tell the truth, the marinade basically needs only one thing, but primary the professionalism. It takes very little because the fish is not raw, chanching consistency as well as flavor on the palate.
Piazza Palmieri in Monopoli, is the perfect place to taste the traditional creative Apulian cuisine either raw fish or cooked ad hoc and meat.
Curious about the traditional and creative Apulian cuisine of Piazza Palmieri, the editorial team of Must Touring asks to Stefano, wath do you pay to add and on wich plate, when it comes to “creative”.
Stefano surprises us with his parmigiana. The EggplantParmigiana is a must of the Aulian cuisine. The Parmigiana that you will eat to Piazza Palmieri is an unique mix and you won’t eat it anywhere else! Stefano prepares his Parmigiana realizing a perfect mix between fish and meat. The Parmigiana signed Stefano Dalessio to Piazza Palmieri, in Monopoli, is prepared with Martina Franca Capocollo, branzina pulp and smoked scamorza…
Taste to believe……and you will never forget the pleasant delight for palate.
Stay tuned to discover the traditional creaive Apulian cuisine signed Stfano D'alessio and Piazza Palmieri will be your next destination!