CAMBUSA ITALIAN RESTAURANT

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CAMBUSA'S WEEKLY BEST SELLER - SNAPPER
Wednesday 15th January 2014

At the heart of all Sicilian cooking lays a handful of essential ingredients - olive oil, sea salt, capers, anchovies and tomatoes. Following these simple principles, I propose to offer you a recipe for whole fish baked in a crust of salt. In Italy’s coastal areas, fresh whole fish is often baked in a salt crust, a cooking method developed by the Etruscan, a civilization of ancient Italy. The method, common in Sicily is remarkable simple, and produces an exceptionally moist, perfectly seasoned fish with little effort. Fish is usually stuffed with aromatics herbs, and baked covered with a salt crust. Once cooked, the crust is then broken open revealing the plump flesh. The fish is taken apart and served with a drizzle of fragrant extra virgin olive oil and a wedge of lemon, both showcasing the essence of the fish. Served in typical family dining style, this fish is dazzling, especially when “whacked open” with a hammer! Most Americans do not cook whole fish, but if you love fish, this is a technique you must try.


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NAME: Alessandro Moncada
TEL: +1 (268) 562 - 2226
EMAIL: cambusa@cambusantigua.com
ADDRESS: Catamaran Marina, Falmouth Harbour
FIND US ON: Facebook Tripadvisor
LOCATION: 27 View Map
WEBSITE: Click here

news and specials

CREW DEALS & SAILOR PACK

Wednesday 13th February 2019
Get the Tower of Muscle Foods for Breakfast, Lunch and Dinner at Cambusa Italian Restaurant. No tax,...
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CAMBUSA'S INVITATION & LAUNCH OF SECOND RESTAURANT

Tuesday 19th June 2018
Don't miss the grand opening taking place on June 22nd at 7pm in Palma de Mallorca....
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CAMBUSA'S NEW RESTAURANT OPENING SOON IN PALMA DE MALLORCA

Tuesday 17th April 2018
The new restaurant is scheduled to open in the Summer of 2018....
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CAMBUSA THANKS YOU

Thursday 17th November 2016
Alessandro and team thank all of their customers and friends for their support at the opening party ...
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CAMBUSA WELCOMES NEW CHEFS

Thursday 28th January 2016
Cambusa Italian Restaurant would like to introduce their two chefs, and from February, the restyling...
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