Raw fish restaurant catch of the day traditional creative cuisine.

Raw fish restaurant catch of the day traditional creative cuisine.

Raw fish restaurant- strictly catch of the day, then fresh fish- traditional cuisine combined with creativity signed by Stefano D’Alessio, they are the ingredients that dintinguish the delights of traditional and creative cuisine of Piazza Palmieri, in Monopoli.

At the restaurant Piazza Palmieri, let yourself be delight by the catch of the day , served as raw fish and more. The creative and traditional cuisine of chef Stefano D’Alessio will amaze even the most demanding palates! In the raw fish reataurant menu in Monopoli, there are the” classic” courses , and….. they are delicious but, if you want to surprise yourself, you choose the traditional dish, rivisited by the traditional and creative cuisine of Piazza Palmieri.

Raw fish restaurant catch of the day: the traditional and creative cuisine establishes the raw material by the culinary art , in Monopoli.

The classic orecchiette with turnip tops, emblem of traditional Apulian cuisine, they are transformed with a wholemeal “strascinati”. It is the tipical Orecchietta of Bari: an open orecchietta obtained by wholemeal flour and with the addition of Mullet bottarga, that is not a tipical Apulian product, but it is a Sicilian product. Here is the signature by Stefano Dalessio, which confers that touch of culinary creativity so espandind regional borders, while remaining in the Italian tradition, among the niche produts of ours Italia.

Creative tradition in the kitchen is also a “ cod flan”, our cod, served with cardoncelli mushrooms from Murgia and boiled patato.

Raw fish restaurant catch of the day: traditional creative cuisine . Raw fish restaurant to taste, only at Piazza Palmieri.

Wholemeal strascinati and Mullet bottarga for the Orecchiette, cod flan, are you curious to find out same of the must of the traditional creative cuisine dishes signed by Stefano Dalessio prepared with the best catch of the day ?

-Fillet of fresh redfish, thinly filleted and marinated only 10 minutes with a citrus vinaigrette. Oil, salt and pink pepper.we can also enrich it with a few drops of soy sauce.

- Red prawn tartare, prepared with red shelled shrimp pulp, slightly shredded. It is marinated and seasoned simply with salt, pepper and citrus vinaigrette. It is served by completing the whole with the head of the crispy red shrimp and an emulsion of herbal oil.

- Swordfish tartare, mollicata with herbs and served on an warm fennel salad.

- Breaded tuna ingot with hazelnuts with potato cream and truffle oil and topped with a mushroom salad, another dish that being marinated it cannot defined either raw or coo

The most popular of the summer 2020?

The bluefin tuna sashimi. A borrowed term from japanese culture(sashimi), because, differently of filleted, it has a slightly higher thickness and a softer texture in the mouth. So: Adriatic tuna caught, beaten end then filleted with sashimi cut and seasoned naturally with only oil and salt.

It is precisely because of the simplicity of the dish that the quality of the product prevails over everything.

“it’s not about dishes that are around, my cuisine is a mix of my experience, the result of my work, my passion”-Stefano Dalessio.

 

 

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