Cozzaro Pazzo

It is a restaurant that will leave the taste of the sea in your mouth and beyond. The mussels marinara are prepared to perfection, to make you taste the mollusk as if it had been opened on the rock (the chef does not use chilli pepper, as many do, because if the product is fresh only the natural effect will confirm it) . The dishes are a mix of tradition and the creativity of the master at the fires. We tasted the fried cod meatball with a side of caramelized Tropea onions (divine), a special dish of the day which included prawns and figs with spaghetti and an amazing Catalan salad (also served without onion, for those who want to go lighter) . Last but not least, delicious, all made in-house: chocolate-hazelnut truffle, apple pie with ice cream and caramel, brittle semifreddo and chocolate cake. There are only two flaws: the small one is the addition of chocolate and liquid caramel to the desserts, for better plating, but they are better without them; the biggest flaw is the acoustics (the restaurant is small and voices echo so it's difficult to have chocolates). Nei aside, you'd be crazy if you didn't try it😊