Ricciola Marinata con Estratto di Lattuga Romana e Gelato alle Erbe Spontanee

Ricciola Marinata con Estratto di Lattuga Romana e Gelato alle Erbe Spontanee is a contemporary Italian dish that exemplifies modernist techniques applied to Mediterranean ingredients. The name translates to “marinated amberjack with romaine lettuce extract and wild herb gelato.” Its origins lie in the evolution of Italian seafood cookery, where chefs reinterpret classic flavors through temperature contrast and textural interplay. The dish relies on three key components: high-quality amberjack (ricciola) cured or marinated in citrus and olive oil; a concentrated extract of romaine lettuce that delivers a clean, vegetal savoriness; and a savory gelato made from foraged wild herbs such as wild fennel, mint, or rocket, which provides a frozen, creamy counterpoint to the fish.

A great version of this dish is distinguished by the freshness and fat content of the amberjack—ideally line-caught and aged slightly for depth—and the purity of the lettuce extract, which should taste intensely of the vegetable without bitterness. The gelato must be silky and precisely balanced, avoiding iciness while allowing the herbs to shine without overwhelming the fish. Regional variations are subtle: along the Ligurian coast, chefs might substitute local fish like sea bass and incorporate wild herbs specific to the Mediterranean maquis; in inland areas, the gelato may feature alpine herbs.

The dish is notably served at **Le Cattedrali Relais by LAQUA Collection** in Asti, Italy, where chef **Francesco Zini** has championed this ethereal combination. Zini’s interpretation highlights the tension between the sea’s richness and the garden’s freshness, a hallmark of his refined Piedmontese-meets-Mediterranean style.