For years now the menu at Il Sanlorenzo has been like a rock in a storm: strong and impossible to sink. Start with the oysters or the "gran crudo", a compilation of tartare, carpaccio and crustaceans. Continue with the so called "Omaggio alla Provenza" (octopus salad with vegetables and herbs from Provence) or the jar enclosing a salad of seafood, steamed crustaceans and molluscs with celery mayonnaise.
Among the first courses, the Spelt spaghetti with anchovies from Ponza, breadcrumbs and peppers are worth trying. As for the main courses, the unpredictable god of the sea will prevail.
Romano di stanza a Milano, sommelier e giornalista del quotidiano Il Giornale, racconta da anni i sapori delle città in cui vive
