Pagro is a sea fish belonging to the Sparidae family. It has a back with a very pronounced curve and a flattened body on the sides.

There are three main varieties: the "Mediterranean" pagro (Pagrus pagrus) with silver-pink skin; the "royal pagro" (Pagrus auriga), easily distinguishable from the others because its body is characterized by four vertical reddish lines; the "blue pagro" (Pagrus ehrenbergi) which has a more reddish color as well as blue spots on the sides. The average length of this fish ranges from 30 to 60 cm.

The best time period to fish and taste the pagro is summer. It can be cooked in the oven, roasted, grilled and even stewed; its meat is good and rather firm, the Mediterranean type and the royal one are the best.

Here's an easy way to dress up your chicken breasts and make them special enough for a dinner party. This combination is from Emilia Romagna, where both Parma ham and Parmesan are made. You can substitute veal for the chicken if you prefer

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