Category Archives: Chef Tips

As the salty water crashes on the Italian coastline, fresh seafood is being caught to be enjoyed by locals, restaurant goers, and families alike. “Frutti di mare” literally translates from Italian to “fruit of the sea.” The abundance of seafood makes it a culinary staple in coastal regions for Italians rich and poor. Seafood is often best when kept simple, the approach Michael Vincent Ferreri, chef at cafe/BYOB Res Ipsa, takes when preparing his frutti di mare dishes. This week we had the pleasure of hosting Michael and his team at Res Ipsa as they put on an Italian seafood feast, featuring shrimp, swordfish, monkfish, and a pasta with octopus and squid ink which guests adored. Read on for seafood advice and learn about how to use some lesser known frutti di mare from the talented Michael Vincent Ferreri of Res Ipsa!