The fish cuisine of this restaurant is based on the extraordinary quality of the fish they use: this fish is mostly fished along the local Tirrenian coasts, cooked with minimal cooking time, not overwhelmed with dressings on top of the food, generous use of extravirgin olive oil. There is also a large use of roar fish dressed with few light olive oil and very small quantity of lemon. According to the Japanese tradition, the roar fish served at la Pineta is very different, due to the fact that the fish in Italy has a different taste, and also because there is no use of sauces which cover the taste of it.
Luciano's philosophy, fisherman-chef, is based in the personal preference of serving sliches of larger fishes, which have a better consistence and a stronger taste and nutritive, rather than smaller fishes which ofter are feeded and not wildly fished in the sea.
Some specialities of his are the "Cacciucco" (soup of different fishes with bread and vegetables ), "Triglie alla Livornese" (triglie fish cooked in aspecial way with tomato sauce), "Catalana di Crostacei" (tryumphant plate of precious boiled crawfishes with roar vegetables ), "Pasta con le Triglie" (pasta with a sauce made with triglie fish), "Fritto croccante" (chruncy fried ), "Gnocchetti neri con Calamari e carciofini fritti" (black gnocchi pasta with calamari fish and fired articoaks), and "spezzatino di pesce spada" (stew of swordfish).
For example the Cacciucco is a tipical plate of the area of Livorno, instead Luciano personalized the recipe up to the fish available in that time of the year and what they’ve fished: he makes a light base with fresh tomato, olive oil and pepper, and than adds verious types of fish (gallinella, scorfano, razza, seppie, pescatrice...).
Another speciality of this restaurant i the Catalana di Crostacei, a dish service tipically in summer, perpard with boiled crawfish and served with roard vegetables and fruits (kiwi and ornges).
Fried fish instead is a very popular dish in La Pineta, for its particularly chruncy cookigng, and Luciano uses for this paranza fish, prows and scampi, ... always basing on what was available in the sea that day, and all accompanied by fried vegetables.
The black gnocchi made with the black liquid of the squids, are another speciality of Luciano, and are prepared with various sauces: for example sea-asparagus, or fried articoaks.
The restaurant La Pinera dedicated particular care to the preparation of desserts, which are usually prepared in the afternoon and only with selected ingredients: a tipical dessert is millefoglie with chantilly cream and caramel. One of the most recent creations of Luciano id the semifreddo with croccantino and pistaccio.
The well selected wine list is perfect frame for the suggestive fish dished of Luciano, and it witnesses the confidence and professionalism of Luciano also in this field.