Good fish should only smell of the sea, right? Over the past few years, dry-aging fish has become popular among various sushi chefs. Using them as his inspiration, Jacopo Ticchi has brought the concept to the Emilian coast. Adopting a “whole animal” approach to seafood, Ticchi serves fish, almost exclusively of large size, that he ages for as long as two or three months. In addition to crudos and a variety of pasta dishes, fish offal plays a starring role in offerings such as fish tripe soup and lukewarm spaghetti with cuttlefish liver and eggs.