Riccio, Crudo di Scampo, Ricotta Informata e Alghe

**Riccio, Crudo di Scampo, Ricotta Informata e Alghe**

**Riccio, Crudo di Scampo, Ricotta Informata e Alghe** is a contemporary Italian seafood dish that pairs raw scampi with sea urchin, baked ricotta, and seaweed. The dish exemplifies the modern Italian philosophy of balancing briny, creamy, and textural elements.

**Origin and Key Ingredients** The dish originates from the culinary tradition of coastal Italy, where scampi (Nephrops norvegicus) and sea urchin (riccio) are prized. The key components are: crudo di scampo (raw scampi, sliced thin), riccio (sea urchin roe), ricotta informata (baked ricotta, which develops a firm, slightly caramelized exterior while remaining creamy inside), and alghe (seaweed, typically used as a garnish or seasoning). The combination highlights the sweetness of the scampi against the briny, oceanic flavor of the sea urchin, with the baked ricotta providing a rich, milky counterpoint and the seaweed adding a saline crunch.

**Distinguishing a Great Version** A great version relies on the absolute freshness of the scampi and sea urchin, which should taste of the sea without any ammonia. The ricotta informata must be baked until golden but still molten within, and the seaweed should be crisp, not chewy. The dish is often finished with a drizzle of high-quality olive oil and a squeeze of lemon to brighten the flavors.

**Regional Variations** While the dish is most closely associated with fine dining in northern Italy, variations may substitute local sea urchin species or use different seaweeds. Some chefs add a citrus gel or a light vinaigrette to the scampi.

**Notable Venues** At **Villa Naj** in Torrazza Coste, Italy, the dish is prepared by the team behind *Habemus Fame*, who emphasize the purity of the raw ingredients and the contrast of temperatures between the chilled scampi and the warm baked ricotta.