Tigelleria’s branzino in crosta follows the traditional recipe with the exception of the sea salt bake.
Branzino is a silver-skinned fish found in the European sea and saltwater lakes. It goes by many names, including European sea bass, spigola, loup de mer, róbalo, and lubina. The fish, which ranges in size from one-and-a-half to three pounds, has a firm, white, delicate-flavored flesh and few small bones making it easy to debone and enjoy.
To seal in juices and all the natural flavor from the sustainably farmed branzino, Tigelleria creates a sea salt bread crust (similar looking to a calzone). Unlike simple salt bakes, the bread is the ideal wrap to curate and develop the natural, organic taste of the branzino.
When your branzino in crosta arrives at the table you can choose to open it on your own or have one of our staff members do it for you. Just let us know what you prefer.
