The Tipp
Aragosta alla catalana
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The prized local crustacean, a symbol of Alghero’s seafaring tradition, is boiled with precision to preserve its fleshy, firm and tender texture. Served cold, it is laid on a crisp bed of fresh tomatoes and finely sliced onion, then completely emulsified with a thick sauce made from its own roe, extra-virgin olive oil and a light splash of vinegar that masterfully cleanses the palate.
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