Ingredients :

• Friselle of corn
• tomatoes “Pachino”
• black caviar
• oil
• salt
• parsley for the garnish. 

Proceedings

Soften friselle with a bit of water, put friselle on the dish with half pomodorino upon friselle.

Season with of oil and salt, put the black caviar on a leaf of lettuce.

Sprinkle the whole dish with parsley to garnish.

Ingredients :

• spigola fish
• salad "Romanella" or "Trocadero"
• red shrimps of the Jonio
• lemon
• oil
• garlic

Proceedings:

Desquamare the “spigola”, remove the thorns and draw two fillets and put them on the dish. Put on the dish the
well washed salad "Romanella/Trocadero" where the shelled shrimps will be placed.

Decorate the dish with of the 1/2 slices of lemon or serving with sauce of lemon, season with oil “extravergine” of
Puglia (in this case our oil labeled L’Angolo di Beppe), garlic. 10 minutes of maceration and it is ready to be served.