Calamaretto Spillo dell'Adriatico con Olio al Geranio Pelargonio e Brodetto di Pesce con Mazzancolle

**Calamaretto Spillo dell'Adriatico con Olio al Geranio Pelargonio e Brodetto di Pesce con Mazzancolle**

This dish is a refined expression of Adriatic seafood, originating from the culinary traditions of the Italian coast. The name translates to "Adriatic Needle Squid with Pelargonium Geranium Oil and Fish Brodetto with King Prawns," highlighting its key components. The dish centers on calamaretto spillo, a small, slender squid species native to the Adriatic Sea, prized for its delicate texture and sweet flavor.

A great version of this dish achieves a balance of briny, herbal, and savory notes. The squid is typically cleaned and quickly seared or blanched to preserve its tenderness. The defining element is the olio al geranio pelargonio, an aromatic oil infused with pelargonium geranium, which imparts a subtle floral and citrusy fragrance. This is paired with a brodetto di pesce, a traditional Adriatic fish stew, enriched with mazzancolle (large Mediterranean king prawns) for added depth and sweetness. The broth is often light, allowing the seafood to remain the star.

Regional variations exist along the Adriatic coast, with some versions incorporating local white wine or tomato into the brodetto. At **Abocar Due Cucine** in Rimini, Italy, the dish is prepared with a focus on purity of flavor, as noted by the food guide *Where The Foodies Go*. The restaurant’s interpretation emphasizes the quality of the squid and the precise infusion of the geranium oil, creating a dish that is both elegant and deeply rooted in the maritime traditions of the region.