Carpaccio di Capasanta con Ricci di Mare

# Carpaccio di Capasanta con Ricci di Mare

**Carpaccio di Capasanta con Ricci di Mare** is an Italian seafood dish featuring thinly sliced raw scallop (capasanta) topped with sea urchin roe (ricci di mare). This elegant preparation exemplifies the Italian tradition of showcasing pristine, high-quality ingredients with minimal intervention.

## Origin and Tradition

Carpaccio as a culinary technique originated in Venice during the 1950s, traditionally prepared with raw beef. The adaptation to seafood, particularly scallops and sea urchin, reflects the evolution of Italian coastal cuisine and the principle of *crudo* (raw) preparations that celebrate the natural flavors of the sea. This dish is particularly associated with fine dining establishments in northern Italy, where access to exceptional seafood is paramount.

## Key Ingredients and Preparation

The dish requires impeccably fresh scallops, sliced paper-thin to showcase their delicate sweetness. Sea urchin roe, prized for its briny, umami-rich flavor, serves as both garnish and sauce. Typically finished with extra virgin olive oil, lemon juice, and sea salt, the preparation emphasizes ingredient quality over complexity.

## Regional Variations

While this specific preparation is most prominent in Lombardy and the Veneto regions, variations exist throughout Italy's coastal areas. Some preparations incorporate additional elements such as crispy bread, microgreens, or edible flowers, though purists maintain that the scallop and sea urchin should remain the focal point.

The dish is notably served at **D'O** in San Pietro all'Olmo, Cornaredo, where it represents the restaurant's commitment to refined seafood preparations.