Sunset over the sea at Alghero, in Sardinia

Fresh fish · Fiore, Milan

Fresh fish in Milan, always in the kitchen

The sea at Alghero at sunset (a landscape, not a Fiore dish). Photo Alexkom000, CC BY 4.0, Wikimedia Commons

At Fiore there is always fresh fish. What arrives changes with the market and the season, and our kitchen moves with it: a fish on the griddle, a raw dish, a pasta with seafood.

Here are the seafood dishes we make, with real photos from our kitchen. All the fish we serve raw is blast chilled, as Italian rules require for fish eaten raw.

Red prawns and mazzancolle prawns at the counter

Langoustines and red mullet at the counter

At Fiore

What you will find with us

The products change. There is always fresh fish, but not always the same: below are the seafood dishes we make, the ones on the menu and the ones that come from the kitchen according to the market.

On the menu

Gazpacho con gamberi al vaporeGazpacho with steamed prawns
Insalata di polpo alla catalanaOctopus salad, Catalan style
Tonno rosso in crosta di sesamo con verdure al wokBluefin tuna in a sesame crust with wok vegetables
Carpaccio di tonno rosso e spada con avocado e pomodoriniBluefin tuna and swordfish carpaccio with avocado and cherry tomatoes
Puntarelle con acciughePuntarelle chicory with anchovies
Insalata di dentice con senape in grani, soncino e mangoDentex salad with whole-grain mustard, lamb’s lettuce and mango
Crudité di pesce con gamberi rossiRaw fish crudité with red prawns
Pasta fresca al ragù di pesce con capperi e oliveFresh pasta with fish ragù, capers and olives
Spaghettoni con vongole, broccoli e bottarga di muggineSpaghettoni with clams, broccoli and grey mullet bottarga
Linguine ai ricci di mareLinguine with sea urchin
Frittura di totani in crosta con salsa tartaraFried squid in a crust with tartare sauce
Pescato del giorno alle verdure con guazzetto di pomodoriniCatch of the day with vegetables and a cherry tomato sauce

From the kitchen, according to the market

Gamberi in pasta kataifiPrawns in kataifi pastry
Astice (o aragosta) alla catalanaLobster (or spiny lobster), Catalan style
Fregola con frutti di mare (cozze, vongole, gamberi)Fregola with seafood (mussels, clams, prawns)
Linguine al granchioLinguine with crab
Pasta all’astice (con carasau)Lobster pasta (with carasau bread)
Carasau (o guttiau) con crudo e bottargaCarasau (or guttiau) bread with raw fish and bottarga
Capesante in conchigliaScallops in the shell

Prices are on the menu at the restaurant.

Photos

A closer look

The sea changes, and so does the menu

There is no fixed list of fish: dentex, swordfish, bluefin tuna, red prawns, squid, octopus, clams and shellfish go into the dishes when they are available. To find out what is on today, message us on WhatsApp, in English if you prefer.

From raw to the griddle

We often start with raw seafood, with red prawns or bluefin tuna. Then pasta with fish ragù, spaghettoni with clams and bottarga, the catch of the day with vegetables or fried squid.

Did you know

Stories and facts, with the source

Muggine e merca

In Sardinian: lissa, muzaldu (muggine); mughedhu (il muggine affumicato, nell'Oristanese); sa merca; sa ziba (l'erba palustre)

Mullet, and merca, a traditional product kept wrapped in marsh grass that protects it from insects.

Merca is kept wrapped in a marsh grass, sa ziba: it serves as packaging and protects it from insects. Source: files.regione.sardegna.it
In the Oristano area, smoked mullet has a name of its own: mughedhu. Source: ditzionariu.nor-web.eu
At the Cabras lagoon, 128 fishermen work, grouped in 10 cooperatives. Source: fondazioneslowfood.com