How I became the BEST seafood RESTAURANT

Thinking like a fish distributor and not a restaurateur is the secret of the success of all my fish restaurants. When you enter one of my restaurants you will find on display 30/40/50 boxes of freshly caught fish, local fish from the area of Terracina, Formia, Anzio. The areas where I was born and raised. A fish that has no equal and that is increasingly difficult to find. A fish for gourmets and connoisseurs who know the differences.

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