Omaggio alla Riviera Toscana

Omaggio alla Riviera Toscana is a contemporary Italian seafood dish that originated at Cannavacciuolo Vineyard in Casanova, Italy. The dish was created as a tribute to the culinary traditions of the Tuscan coast, combining the region’s signature ingredients with refined technique. According to the venue’s chef, the dish was developed to showcase the “bright, briny flavors of the Mediterranean” while honoring local fishing practices.

The dish typically features a base of al dente paccheri or similar pasta, tossed with a light emulsion of olive oil, white wine, and a touch of tomato. The star ingredient is a selection of fresh local seafood—often including prawns, mussels, and calamari—sautéed with garlic, chili, and fresh herbs. A great version is distinguished by the quality of its seafood, the balance of acidity and richness in the sauce, and the precise cooking of the pasta. The dish should taste of the sea without being overly fishy, with each component retaining its individual texture and flavor.

Regional variations exist along the Tuscan coast, with some versions incorporating bottarga (cured fish roe) for added umami, or using a heavier tomato sauce. At Cannavacciuolo Vineyard, the dish is often paired with a crisp Vermentino from the estate’s own vineyards, a pairing that creator Piattoriccomicificco has described as “a perfect marriage of land and sea.” The dish has become a signature of the venue, celebrated for its elegant simplicity and deep connection to the Riviera Toscana’s culinary heritage.