Restaurant: Locanda dei Salinari
Location: Cervia, Italy
Date: June 8, 2011
Cuisine: Adriatic Seafood
Rating: Great seafood
After three days in the Modena/Parma/Bologna area we relocated west to the Adriactic coastal town of cervia/Milano Maritima. While technically still in Emilia-Romagna this is a beach-side community with a much greater emphasis on seafood.
Our first night we check out this Michelin bib-gourmet restaurant.
Starting with a nice white.
Note the cool antique interior.
A sub selection of the wine list.
Great breads are an Italian staple.
Carpegna ham and fresh ricotta.
Scallops with grilled tomatos and spring mushrooms.
Local fish crudo. This was super tasty, basically sashimi with a slightly Italian twist.
Some kind of snapper, local giant shrimp.
Some other crustacean (scampi?), and I think a halibut.
Special toast to go with the crudo.
Swordfish skewers, with parmesan.
We moved on to a Masi Amarone. I love Amarone, and Masi is one of my favorite vineyards. This was surprisingly cheap too. “The entry-level 2005 Amarone Classico della Valpolicella Costasera is made in a fairly straightforward, fresh style, with perfumed bright red fruit supported by silky tannins. This harmonious red offers excellent depth and lovely balance. Anticipated maturity: 2008-2015.”
A kind of local pasta with fish.
Passatelli with scampi and asparagus. This is a local style of thick worm-like pasta.
Rissotto with peas and raw red shrimps. There was an interesting red sauce in the center that might have been made from their shells or roe.
A zoom-in so that you can all can revel in the rissotto-ness of it all.
Turbot with ricotta and aubergines on potato cake with truffle sauce.
Frito mixto: fried mixed vegetables and fish. These were really lightly friend and delicious, although there was a lot of bone action.
The dessert menu.
Semifreddo of fig ice cream with orange sauce. This was super yummy too, as I particularly love the cool soft texture of semifreddo.
They have a few grappas and the like.
Overall this was a wonderful transition to the more seafood oriented cuisine of the coast. This was a great place.