For each sea, the following dishes are highly recommended:

TYRRHENIAN SEA – Livornese Cacciucco: According to an ancient legend, Livornese Cacciucco has origins tied to a maritime tragedy. A Livornese fisherman, caught in a fatal storm, lost his life, leaving his wife and children in poverty. The hungry children sought help from their father’s fisherman friends, receiving various types of fish. The mother prepared a hot dish with herbs, tomatoes, and oil, cooking the fish and adding slices of stale bread to a soup bowl. The aroma attracted the attention of neighbors, giving rise to Livornese Cacciucco, now considered the main dish of the local cuisine. This flavorful dish, rich in history and bold flavors, pairs perfectly with a glass of red wine, offering a unique and exciting culinary experience for seafood lovers.

IONIAN SEA – Cariati Shrimp: Known as “Purple Shrimp,” they are a delicacy with origins in the Mediterranean, caught in areas with intact marine health like the Calabrian coast. The purple shrimp is distinguished by its fresh and delicate flavor and is often used in raw dishes. Its rarity makes it an extremely prized ingredient.

ADRIATIC SEA – Adriatic Mussels: In the coastal strip of the Adriatic, from Comacchio to Riccione, abundant mussel cultivations thrive, with 80% of the Italian market represented by the renowned Adriatic Mussel. This delicacy reproduces both in the open sea, attaching itself to methane extraction platforms, and in coastal farms. The Adriatic mussel is characterized by substantial size, juicy flesh, and savory taste, making it a versatile presence in the kitchen. Its preparation ranges from an aromatic sauté with oil, garlic, parsley, pepper, and white wine to traditional Romagnoli dishes like passatelli allo scoglio.