Ristorante Angiolina is a seaside garden in the Marina di Pisciotta. A real seafood restaurant that has been churning out traditional Cilento delicacies for half a century. Cilento tradition means first and foremost menaica anchovies: an oily fish still fished here with menaiche, following a very ancient ritual now performed only by a small group of fishermen from Pisciotta. In Angiolina’s recipes, fish is local and extremely fresh. Here quality and research are perfectly combined. We suggest you try: cauraro, gnocchetti di ricotta with pea cream, cuttlefish and squid ink, risotto with shellfish and orange (with green chillies, saffron and shellfish), tagliata di tonno or zuppa regale. Also tasty are the desserts, always home-made.