ERAORA

Seafood crudité takes center stage at this Riccione destination, where the Adriatic’s freshest bounty is presented with surgical precision. The 'Gran Crudo' features a selection of red prawns and sea bass, their silky, translucent textures enhanced only by a drizzle of cold-pressed olive oil and a pinch of Maldon salt. Aromas of lemon zest and saline sea air define the minimalist presentation, which emphasizes the raw integrity of the ingredients. The kitchen employs a high-heat sauté technique for the 'Spaghetti alle Vongole,' ensuring the clams release their briny liquor to create a velvety, emulsified sauce that clings to the al dente pasta. Grilled turbot is a masterclass in temperature control, achieving a charred, smoky exterior while preserving the delicate, flaky moisture of the fish. This is a culinary personality rooted in the Romagna coast, where traditional maritime recipes are elevated through modern aesthetics and a relentless focus on the quality of the daily catch.