Second Courses

In Gallipoli the swordfish is passed in oil with salt and parsley and then breaded

Gallipoli-style cuttlefish is sautéed in oil with salt and parsley and then breaded.

In the island style, the fish is baked in the oven with oil, garlic, olives, cherry tomatoes, capers and parsley

In Gallipoli the prawns are shelled, leaving the head, dipped in oil, salt and parsley and then breaded.

(squid, prawns, squid and cod)