Bavettine al cartoccio with a mixed selection of crustaceans and seafood

Redazione

One of the restaurant’s historic and most highly praised specialties. The pasta embraces an opulent combination of crustaceans, crabs, scampi and fresh seafood bound together by a light, fragrant tomato sauce. Sealed in "carta fata" or aluminum foil and baked in the oven, the dish captures all the vapors and juices of the catch. When the parcel is opened, an overwhelming briny aroma is released, along with the pasta’s enveloping texture.