One of the best-known slogans: bring the taste of the sea to the table. But for us this does not mean advertising the company, this is our understanding of our work.
Selecting the best cuttlefish, choosing them in such a way so as to guarantee quality and freshness: this is what we do to really bring the flavours of the sea to our dishes. With classic recipes coupled with a touch of novelty.
Presenting a seafood dish means caring about the methods of preparation, preservation and processing. Choosing the best cuttlefish is the first commitment of our family.
Then comes our passion for quality: we buy the cuttlefish as it was caught and bleach it by hand. Without chemical treatments. And you can tell immediately by the flavour: it’s the real one, intense. Thanks also to a cooking process designed to soften the cuttlefish meat and take on the flavours of the recipe at their best.
It’s easy to say cuttlefish stew. The same applies to any recipe that features this famous mollusc in Mediterranean cuisine. The preparation of fresh cuttlefish is more difficult than frozen which may appear more tender, but this is only because the intense cold tends to break down the tough flesh.
This does not convince us and we always aim for the freshest product. And we enhance it to the fullest. At Cucina di Paola 1985 there is always a touch of class that distinguishes a dish. We follow the rule: we know it, we respect it. But we have the courage to improve it, without compromising on taste.
