Marinated bonito, Zerli onion, thyme
€16Two hours in the marinade, served cold.
Landed this morning · Sunday 3 August
| bonito | 3.2 kg |
|---|---|
| anchovies | 5.5 kg |
| red prawns | 0.9 kg |
| flying squid | 2.4 kg |
| tuna | nothing — three days of libeccio |
We don’t choose. We take what swims in, and that is what gets cooked.
The tonnarella has been set off Punta Chiappa since April. It is a fixed net: it stays put and waits. When the libeccio keeps the boat in, the menu gets shorter.
What tonight can be
The portions genuinely run out. If one dish takes the last of something, the dish beside it goes quiet and names what took it.
Tuna in a taggiasca olive crust
€24Needs tuna. Three days of libeccio.
Trofie, red prawns, pine nuts
€19The prawns are peeled to order.
Anchovies in green sauce
€13Salted since last night, parsley and garlic.
Mixed fry
€21Prawns and squid, flour and nothing else.
Stewed squid and potatoes
€18Two slow hours, the old way.
Baked stuffed anchovies
€15Tomatoes and basil from the garden out back.
Trofie with garlic, oil and parsley
€12What you eat when nothing landed.
One thing, before the menu
In Camogli you can tell a painted shutter from a real one by its shadow, because the painter puts the shadow where it suits him rather than where it falls.
Nothing here is shaded either. Every mark on this site is printed twice, the second pass slightly out of register — including the name at the top of the page.