Luca Saladino‘s shop

The Fish Cuisine

For Luca Saladino fish cuisine is a mix of memories, liveliness, and freshness. His dishes tell the story of a boundless passion for tradition and recall the flavors of family recipes.

Luca Saladino has worked in the restaurant world since high school, eventually growing to become a restaurant manager. After a brief hiatus where his path deviated into the world of photography and visual communication, he decided to return to his original passion. The
turning point came after meeting Martino Bellincampi and learning about the Pastella Project, to which Luca brings passion, rigor, and exceptional knowledge of raw materials and recipes.

The sea is predominant in his practice: Luca loves the islands, the lights of the fishermen's lanterns seen at night from afar, and the scent of freshly prepared, still
steaming dishes. Fried fish recipes are quintessential, and it is no coincidence that his most typical dishes include the battered cod and fried stuffed sardines. Each dish is reminiscent of a crunchy and flavorful bite, and for his boutique he selects the highest quality raw materials, all sourced through sustainable fishing methods.

In the boutique you will find: fried octopus coated in taralli breadcrumbs, battered calamari, shrimp in kataifi paste, sea bass carpaccio, marinated tuna, and artisanal sauces.

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Luca Saladino has worked in the restaurant world since high school, eventually growing to become a restaurant manager. After a brief hiatus where his path deviated into the world of photography and visual communication, he decided to return to his original passion. The
turning point came after meeting Martino Bellincampi and learning about the Pastella Project, to which Luca brings passion, rigor, and exceptional knowledge of raw materials and recipes.

The sea is predominant in his practice: Luca loves the islands, the lights of the fishermen's lanterns seen at night from afar, and the scent of freshly prepared, still
steaming dishes. Fried fish recipes are quintessential, and it is no coincidence that his most typical dishes include the battered cod and fried stuffed sardines. Each dish is reminiscent of a crunchy and flavorful bite, and for his boutique he selects the highest quality raw materials, all sourced through sustainable fishing methods.

In the boutique you will find: fried octopus coated in taralli breadcrumbs, battered calamari, shrimp in kataifi paste, sea bass carpaccio, marinated tuna, and artisanal sauces.