In the heart of the lively Quartieri Spagnoli, in Naples, there is a small paradise for lovers of fresh fish: Or Paravisiello. Here, the Neapolitan culinary tradition merges with the impeccable quality of the raw materials, giving life to dishes that are true works of art.
The secret of O Paravisiello's success? The careful choice of fresh fish, caught every day in Gulf of Naples. Sea bream, sea bass, snapper, sea bream, monkfish... a real kaleidoscope of flavors that renews itself with the seasons, giving diners a unique and unforgettable gastronomic experience.
But not only! In addition to its variety, O Paravisiello also stands out for its simple and genuine cuisine, which enhances the freshness of the fish without distorting its taste. The dishes are prepared with care and passion, using only fresh and seasonal ingredients, such as Piennolo cherry tomatoes, Caiazzane olives, DOP extra virgin olive oil.
The treasures of the Gulf of Naples: a kaleidoscope of flavours
The Gulf of Naples, with its crystal clear waters and its rich biodiversity, is a true paradise for fish lovers. True gastronomic gems are hidden among its depths, each with its own peculiar characteristics that enrich Neapolitan cuisine with unique and unmistakable flavours.
- Gilt-head bream:The undisputed queen of the Gulf, sea bream stands out for its lean meat and delicate, slightly sweet flavour. Perfect for cooking in the oven with potatoes and cherry tomatoes, it is also excellent in stew or grilled.
- Sea bass:Elegant and refined, sea bass boasts firm meat and a strong taste that make it perfect to be prepared in various ways: with salt, baked with olives and capers, with crazy water with cherry tomatoes and chilli.
- Snapper:A prized fish with a bluish colour, snapper is characterized by its firm flesh and savory, slightly iodized flavour. Excellent to bake in the oven with Mediterranean vegetables, it is a real must for lovers of tasty fish main courses.
- Sarago:With its bright color and elongated shape, sea bream offers lean meat and a delicate taste with sweetish notes. Perfect for cooking on the grill or in the oven with potatoes and olives, it is a versatile ingredient that lends itself to multiple preparations.
- Fisherwoman:Also known as anglerfish, this fascinating fish boasts soft, white meat with a unique, slightly sweet flavor. Its peculiarity is the voluminous head, rich in gelatin, which is used to prepare very tasty broths and sauces.
How to prepare a sea bass in crazy water?
These are just some of the many treasures that the Gulf of Naples offers to its inhabitants and visitors. Each fish contains a taste and a story, a unique sensorial experience to discover and savor. O Paravisiello, with its passion for the sea and its attention to quality, will accompany you on this journey to discover the authentic flavors of the Gulf of Naples.
How to prepare real sea bass in crazy water? Let the chef of O Paravisiello guide you:
- Choose a fresh sea bass of approximately 1 kg. Rinse it thoroughly and remove scales and entrails.
- In a large pan fry chopped garlic, chilli pepper and parsley.
- Add the sea bass and brown it on both sides for a few minutes.
- Deglaze with white wine and add the cherry tomatoes cut in half, capers, black olives and a pinch of salt.
- Cover the pan and cook over a low heat for about 20 minutes, or until the sea bass is cooked.
- Serve the sea bass with crazy water piping hot, sprinkling it with its tasty sauce.
Or Paravisiello it is the ideal place for those who want to taste a real piece of Naples on the table. A restaurant where tradition meets innovation, where the quality of the food is absolute and where the welcome is warm and genuine.
Come and discover the treasures of the Gulf of Naples in O Paravisiello: you won't regret it!