Our first adventure at Da Lucio in Rimini had to be their tasting menu. A full journey through the vision of chef Jacopo Ticchi, who completely rethinks how fish is treated: dry-aging, using every single part, and pushing flavor as far as it can go. We went all in on the menu: starting from raw dishes, then moving to the grill and the wood-fired oven. Course after course, the menu builds in intensity and complexity. This is just the first of several adventures we’re planning at Da Lucio. And of course, we started by eating the whole menu.