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Fish and Shellfish
Pesce e Frutti di Mare
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About 70 percent of the Earth’s surface is covered with water, so it is no wonder that fish has figured so prominently in the development of global cuisine. Italy is endowed with long coastlines that have historically provided an abundant variety of seafood, while rivers and lakes offer freshwater species.
Italian cuisine encompasses a variety of methods for cooking fish. Whole fish, stuffed with aromatics for flavor, may simply be roasted with a coating of olive oil, or encased in a salt crust. Fillets and steaks may be sautéed, grilled, poached, or braised. Cooking al cartoccio—baking small, whole fish or fillets in a parchment or aluminum-foil pouch—is also an excellent method of preserving the delicate flavor and aroma of fish.