Italian grilled seafood perfectly embodies the Italian culinary philosophy of using minimal ingredients to enhance, rather than mask, the natural flavors of the food. This approach is particularly evident in how seafood is prepared and savored in Italy. The Italian coastline, with its extensive variety of seafood, offers a bounty that is celebrated throughout the country’s culinary traditions.

Grilling is a favored method for preparing seafood in Italy, as it allows the subtle sweetness and delicate textures of the seafood to shine through. This method involves lightly seasoning the seafood—perhaps with nothing more than a drizzle of high-quality extra virgin olive oil, a squeeze of fresh lemon juice, and a sprinkle of salt and freshly cracked pepper. Herbs, when used, are chosen with care to complement the seafood’s flavors, with parsley, rosemary, and thyme being popular choices.