The recipe for salmon by Mirko Caldino, Chef of Bagno Alpemare

From the Bocelli family's fortemarmino jewel, a fresh dish with the scent of the sea

Restaurant of Bagno Alpemare, historic bathing establishment transformed by the Bocelli family into a treasure of Versilia.

a romantic restaurant on the beach

A refined cuisine, that of Chef Mirko Caldino, based on the freshness of raw materials. Absolutely genuine, spontaneous, simple but not obvious, traditional but also experimental, made of special combinations.

CHEF MIRKO CALDINOin a historic bathing establishment of Forte dei Marmi

For us, a tasty dish of salmon.

Ingredients for 2 people:

180gr. of wild salmon fillet cut to tartare
30 gr. brunoise celery
30 gr brownish cucumber
10 gr. grated ginger
50 gr lime juice
some coriander leaves
50 gr extra virgin olive oil
salt pepper
15 gr. toasted almonds with paprika and salt
a clump of radicchietti
fry 1 sheet of rice paper for Gyoza (possibly to be replaced with bread chips)

Procedure:
Combine all the ingredients in a bowl and mix them quickly, keep cool until ready to serve.
Serve as tapas, finger food or aperitif, decorate with rice chips and fresh radicchietti.