ABOUT - Coremare

WHO WE ARE

The project is rooted in over thirty years of experience of Patron Vincenzo Izzo, founder of Pescheria Don Do’, a landmark destination for locally sourced seafood and the finest quality selections.

From this heritage, Coremare was born: a place where the sea, culinary expertise, and technique come together to celebrate and enhance what the sea has already made perfect.

DEDICATION & PASSION

To bring out the very best in our ingredients, our Chef Gennaro Vicchiarella applies precise techniques such as skinning, carefully removing the fish skin under controlled conditions.

This essential step promotes an even maturation process inside the Stagionello®, enhancing tenderness and texture, improving process safety, and intensifying the natural flavour of the fish.

Thanks to Stagionello® technology, maturation takes place in controlled conditions that preserve the authentic characteristics of the raw ingredient, respecting its nature while transforming it only to elevate its quality to the highest level.

DEDICATION & PASSION

To bring out the very best in our ingredients, our Chef Gennaro Vicchiarella applies precise techniques such as skinning, carefully removing the fish skin under controlled conditions.

This essential step promotes an even maturation process inside the Stagionello®, enhancing tenderness and texture, improving process safety, and intensifying the natural flavour of the fish.

FUSION

At the heart of Coremare lies a contemporary soul: the sushi counter.

Here, Japanese technique meets the strength of locally sourced seafood, carefully selected every day through Pescheria Don Do’, creating sushi and sashimi that celebrate absolute freshness, precision in every cut, and the purity of textures.

Our sushi is not an alternative, but another way of telling the story of the sea — with elegance and authenticity.

LA SEMOLELLA®

As part of our journey to celebrate the quality of our ingredients, we have chosen to preserve and honour the memory of our territory as well.

This is how the project dedicated to Semolella® was born: the traditional bread of Torre del Greco.

A simple bread, made of semolina and identity, which we bring back to the table by reinterpreting it through our own culinary language.

Today, Semolella® accompanies our locally sourced seafood through carefully crafted pairings that unite tradition and contemporary cuisine.

It is not just bread, but a gesture of memory — a bridge between culture and the art of seafood dining.