Everything sounds and tastes better in Italian, even fish.  See for yourself with this $75 gift certificate to Pesce Seafood Bar.

Inspired by the flavors of Venice and cooked in the tradition of the region, the cuisine we feature is fresh, simply prepared fare served Venetian cicchetti style — small plates of hot and cold dishes to be shared among friends and family. Prepared with only the freshest ingredients available in the market, our menu is seasonal and focuses on seafood, with meat and pasta offerings as well.

Offering spirits and wines, Pesce serves classic cocktails as well as hand-selected, quality wines from Italy and the United States.

Responsibility

At Pesce, we are dedicated to serving dishes that are environmentally responsible. All of our seafood is sustainable; which means that the animal is abundant, well-managed, and caught or farmed in environmentally friendly ways.î – seafood watch, Monterey bay aquarium foundation.

Chef/Owner Ruggero

Ruggero Gadaldi’s passion is to cook simply prepared authentic Italian food, utilizing the freshest ingredients available. He believes in traditions, the Slow Food movement, his mother’s tiramisu and fine wines.  And, one of his greatest honors was cooking for Pope John Paul II.

Born and raised in a small town just north of Bergamo, Italy, Gadaldi was immediately captivated by gastronomy. As a young seven-year-old boy he beganworking in his family’s business, Gadaldis Gastronomia, a town favorite to the population of 840 people. The family store produced and cured their own prosciutto, salami and other meats. Equipped with a paper chef hat and an innate fervor for food, Gadaldi worked hard at the store learning curing techniques and the trade. A boy with an enthusiasm to learn, he spent time with a family friend and shepherd, milking cows and making cream and butter — the fresh dairy products carried at the family Gastronomia.  Ultimately his growing hunger for cooking drove him to enroll in Italy’s well-renowned professional hotel school, San Pellegrino, at age 14. There he refined his skills and was introduced to the fine art of Italian cooking.

Classical training at such first class establishments as the Hotel Pitrizza in Porto Cervo, Italy, and the Palace Hotel in Gstaad, Switzerland, cultivated Gadaldi’s flair for elegance and imagination in his food preparations. However, it was his desire to expand his culinary techniques and repertoire that prompted Gadaldi to move to the United States. It was at San Francisco’s celebrated restaurant Etrusca where Gadaldi generated major attention among the public and press for his modern-day translations of classic Etruscan cuisine.

Today celebrating Pesce 6th anniversary, Gadaldi continues to bring his honest sensibility, strong love and knowledge for Italian cuisine and culture to all of his restaurants. Renowned throughout the Bay Area for outstanding regional Italian fare Gadaldi’s philosophy is to create fresh interpretations that are true to his origin and excite and stimulate the palate.