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Yoon S. Byun/Globe Staff
A branzino fish, center, covered with salt, cooked in the wood-burning oven at Bricco Ristorante and Enoteca.
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Yoon S. Byun/Globe Staff
Gianni Caruso, executive chef at the North End restaurant.
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Yoon S. Byun/Globe Staff
Orata fish at Bricco.
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Yoon S. Byun/Globe Staff
Ricotta gnudi, surrounded by pillow ravioli stuffed with ricotta.
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Yoon S. Byun/Globe Staff
Caruso applied salt to a branzino fish before placing it in the oven.
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Yoon S. Byun/Globe Staff
Bricco's oven is fired with hardwood and reaches temperatures over 700 degrees.
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Yoon S. Byun/Globe Staff
Caruso checked on the fish.
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Yoon S. Byun/Globe Staff
The branzino fish after it was cooked.
