Tagliatelle with ragú and brochette of thrush uliassi

It’s ironic that the restaurant of Mauro Uliassi, which is dedicated in flesh and soul to aquatic cuisine, and that only in exceptional cases does it offer any proposals of meat whatsoever, should impress us so with such an uncustomary dish for this attractive establishment situated on the Adriatic.

It’s a formula where pasta – of which the chef is a master, using, for example, the Farro de Latini line, “Gerardo Di Nola” linguine, always the finest brands cooked to perfection – converges with murex – a fascinating and profound marine delight – and thrush, a prohibited delicacy that tantalizes with its exquisite, wild nature. Nothing could be better.