Tagliolini con Triglie

Pinuccia, who cooks in the San Giovanni restaurant in Casarza, was a fishmonger before becoming a fantastic cook and perfectionist, and she knows all the tricks of the trade, and above all she never compromises about the freshness of fish. How wonderful to know that you are in the hands of a real professional. The triglie di scoglio which were used for the dish I ate there were caught that same morning.