We met up with Jacopo Ticchi and his team in Rimini to see how service works at one of the best seafood restaurants in Italy.
Jacopo took us into the kitchen and showed us some dishes from the menu: we started with the raw plates, then explored a few wood-fired and charcoal-grilled dishes. But that’s not all: Piero and Stefano also took us with them to dive deeper into the world of cocktails and wine.
We tasted an amazing Negroni and visited a seriously impressive wine cellar.
Sneak into the kitchen with us!
00:00 Intro
00:23 Team Briefing
01:05 Meeting Jacopo Ticchi
01:57 Service Starts
02:45 Why Dry-Age Fish?
04:02 Inside The Dry-Ageing Cellars
05:32 Tasting A Gift From The Kitchen
06:27 Time For A Negroni
09:32 Cooking Fish In The Wood-Fired Oven
11:30 Fin-To-Tail Philosophy
12:49 Discovering Wines At Da Lucio
15:25 The Strangest Wine-And-Dish Pairing
16:52 Dry-Aged Fish On The Grill
19:32 Tasting The “Stolen” Grilled Fish
20:35 Pre-Dessert Oyster And Ice Cream
22:50 Why Pair Oysters And Ice Cream?
23:55 Conclusion
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2 Comments
pieroooo
Bellissimo contenuto, keep up the good work guys