Fish and Seafood Seconds

Surrounded by the crystal waters of the Adriatic and Ionian seas, Salento is a land where the ocean shapes every flavor. Our fish and seafood dishes celebrate this coastal heritage — featuring freshly caught fish, tender calamari, mussels, and prawns, enhanced with Cazzetta Extra Virgin Olive Oil, fragrant herbs, and a touch of lemon.
Simple, pure, and full of Mediterranean character, these recipes bring the taste of southern Italy’s seaside tradition to your home — elegant yet effortless, just as they’ve been enjoyed for generations along the shores of Puglia.

	Cozze alla Tarantina (Mussel soup Taranto-style) Wash and clean the mussels (and clams if you choose to add these), making sure to pull out all the beards. Skin the tomatoes (placing them in boiling water for half a minute to soften... go to recipe...
	Zuppa di Pesce alla Gallipolina (Fish Soup Gallipoli-style) The first thing you need to do is to ask your fishmonger to clean, descale and fillet all your fish and the cuttlefish for you. This makes life a lot easier... got to recipe...
	Timballo di patate, riso, zucchine e cozze (Casserole of potatoes, rice, courgettes and mussels) Clean and scrape the mussels, making sure you pull out their beards and put them in a frying pan with a few leaves of parsley, a cherry tomato, a piece of garlic, some olive oil and... go to recipe...
	Taieddha (Taieddha is the name tiella takes in Salento, where rice is rarely used and potatoes are always included) Clean the mussels and open them leaving the mussels attached to their half shells and discarding the empty shells. Drain and reserve the mussel liquid... go to recipe...
	Shrimp alla Gallipolina (Breaded grilled shrimp Gallipoli Style) Shell the prawns and moisten with oil. Roll the prawns in a mixture of breadcrumbs and chopped parsley... go to recipe...
	Cozze al Forno (Mussels Au Gratin) Thoroughly clean the mussels, discarding the top shell, and place in a baking dish. Prepare a very fine mixture of breadcrumbs, cheese, pepper, oregano, garlic, parsley and a little... go to recipe...
	Calamari Ripieni (Stuffed Squid Salento style) Clean the squid, removing the ink bladder, eyes and mouth. Finely chop the tentacles with garlic and parsley. Thoroughly combine the beaten egg, salt, pepper and two handfuls of.. go to recipe... go to recipe...
	Pesce al Pomodoro Fresco (Fish with Raw Tomatoes) Steam the fish for approximately 20 minutes. Allow to cool, then remove the bones. Separately, finely dice the tomatoes and combine with the basil and garlic and black olives... go to recipe...