Pescatore, which means "fisherman" in Italian, is a representative pasta dish from Naples, Italy, and is said to have originated when fishermen cooked leftover seafood together in tomato sauce
A sauce packed with the rich flavor of seafood
The greatest appeal of Pescatore lies in the rich broth (ado) that has seeped out from the seafood overflowing from the plate
An all-star lineup of ingredients: A luxurious selection of various seafood items are used, including clams, mussels, shrimp, squid, crab, and white fish.
A synergistic effect of flavors: The saltiness from the shellfish, the sweetness of the shrimp, and the springy texture of the squid blend together with the tomato sauce, creating a profound flavor that sets it apart from ordinary tomato pasta.
A harmony of scents and colors
During the cooking process, the seafood is sautéed in olive oil infused with garlic and chili peppers, then steamed in white wine to remove any fishy odors and bring out its flavor. The addition of fresh tomato sauce then balances the richness of the seafood with the acidity of the tomatoes, making it enjoyable to the last bite
How to enjoy Uonosato
The Pescatore served at NATURA in Uonosato is characterized by its use of fresh ingredients, just like their stone-baked pizzas. In particular, the sauce, which has absorbed plenty of the delicious flavor of seafood, can be secretly enjoyed by dipping the pizza crust (cornicione) into it
This luxurious "fisherman's style" dish, which allows you to enjoy the bounty of the sea all at once, is a quintessential pasta dish that seafood lovers will adore