Given the coastal vantage afforded by Liguria’s location, it comes as no surprise that fish and seafood are a prominent fixture in the local cuisine. Stop by any restaurant in the region - be it the family-run eateries in the pastel-hued Camogli, or the fashionable haunts situated on Portofino’s yacht-lined marinas - and you’ll find that pesce (‘fish’ in the native tongue) dominate the menu. In fact, chefs of the Italian Riviera are so captivated by their catch that fish in Liguria is often served in the simplest of means.
The region’s most popular fish dish sees freshly-caught sea bass served whole and dressed in Liguria’s famed olive oil and Taggiasche olives. A scattering of tomatoes and salt, and that’s it. But locals and visitors alike are enthralled by this dish. Capturing the essence of Italian cuisine, in its unpretentious preparation of fresh, high-quality ingredients, this dish is as quintessentially Ligurian as pesto alla Genovese or focaccia. We honour the pescato del giorno (meaning ‘catch of the day’) with our sweet and delicate sea bass ravioli. To complement the flavour of the fish, we dress the ravioli in a simple, but beautiful, butter infused with sage (a fabulous pairing for pesce). To finish, we garnish with a little asparagi di mare (the Italians adorably, and fittingly, refer to samphire as ‘asparagus of the sea’), adding a final whisper of the Italian riviera, at its most divine.
Sea Bass Ravioli (200g):
Pasta (WHEAT Flour, WHEAT Semolina, Pasteurised EGG (24%)), Filling (Seabass (FISH)(34%), Potato Flakes, Butter (MILK), Shallots, Garlic, White Wine (SULPHITES), Parsley, Salt, White Pepper.
Sage Butter (20g):
Butter (MILK), Sage, Salt, Black Pepper
Samphire (9g): Fresh Samphire