Our group of 12 was served a sumptuous antipasto course including fish arancini, tiny fried squid, spadola with wild fennel cream, tuna caponata, and pulpo, followed by seafood couscous, an enormous fresh snapper, displayed whole and then carved for the group, lemon sorbet (traditional after fish, apparently), and a selection of excellent desserts. The key here was simplicity and abbondanza; the result was a memorable feast. (P.S. They had no problem catering for my vegetarian wife and a lactose-intolerant friend.)
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