Fritto misto di mare

Thoroughly clean the Calamari, Gamberi, and Acciughe fresche. Pat all seafood very dry with paper towels to ensure a crisp fry.

In a shallow dish, combine the Farina '00', Semolina flour, and Fine sea salt, mixing well.

Working in small batches, dredge the Calamari, Gamberi, and Acciughe fresche in the flour mixture, ensuring each piece is lightly and evenly coated. Shake off any excess flour.