Italian cuisine: Fish & Seafood
- "Becca ficco" sardines
- Angler fish medallions with vegetable tagliatelle and peppers confit
- Angler-fish in a white pepper crust on peppers sauce
- Angler-fish in bacon on tagliatelles in white wine sauce
- Angler-fish in raw ham on black venere rice with saffron sauce
- Angler-fish in white wine
- Angler-fish in white wine sauce with prawns
- Angler-fish medallion in Parma ham coat on rocket risotto
- Angler-fish medallion on a bed of leeks
- Angler-fish medallions on black noodles in basil vinaigrette
- Angler-fish with grilled courgettes and aubergines
- Backed red mullet with tomatoes
- Baked gilthead
- Baked gilthead in tomato and olive crust
- Baked red mullet with walnuts on caramelized chicory
- Baked sea bass with fresh herbs
- Braised cuttlefish
- Braised gilthead in lime sauce
- Braised sea bass fillet with artichokes, potatoes and black olives
- Braised tuna in red wine
- Braised tuna with green peas
- Brochette grillée de fruits de mer
- Brochette of shellfish
- Brochette of swordfish, angler-fish, salmon and king prawn on tumeric risotto with caviar sauce
- Broiled angler-fish on mashed potatoes aromatized with garlic and sauteed vegatables
- Broiled fillets of John Dory on leaf spinach
- Broiled or deep fried king prawns with lemon mayonnaise
- Broiled sole
- Broiled trout with aromatic oil
- Brook trout fillet au gratin with tomatoes and mozzarella
