Sofia

I love cooking seafood dishes and meals rich in vegetables, always highlighting the freshness of the ingredients and the authentic flavors of Mediterranean tradition. I enjoy preparing spaghetti with seafood, best enjoyed with a good dry and crisp white wine from the Campania region, or creating dishes with sea bass or gilt-head bream, cooked all’acqua pazza, baked in salt, or with a potato crust. I also like experimenting with Polpo alla Luciana, fried mixed small fish served on a bed of lettuce and lemon, or paccheri and linguine enriched with shellfish and crustaceans.For appetizers, I enjoy combining simple yet bold flavors, such as anchovies, salmon, or shrimp marinated in lemon, dressed with extra virgin olive oil, garlic, and fresh herbs like parsley or thyme, as well as Mediterranean-style bruschetta with tomato, basil, and anchovies.