Pistachio and chestnut crusted tuna
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Mesclun with figs, mushrooms, cashews and mint
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Deep-fried courgette flowers by Pasquale Torrente
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Risotto with turnip tops pesto and Terra di Bari P.D.O. Extra Virgin O...
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Baccalà with stracciatella fondue, fresh broad beans and citrus emulsi...
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Chianti Tuna, made with cinta senese shredded meat, and Frantoio Monoc...
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Crackers with lumpfish roe, passion fruit, and Sicilia PGI Extra Virgi...
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Laganari with cima di cola florets, smoked red prawns from Gallipoli, ...
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Paccheri with broad beans cream, mussels, pecorino cream, and Ogliarol...
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Grilled Podolica chop, toasted Trecchina bread with sautéed turnip top...
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Marinated mackerel in Toscano P.G.I. Extra Virgin Olive Oil, fermented...
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Ravioli filled with prawns, garnished with scampi, Pachino cherry toma...
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Milk pudding with butternut squash compote and Frantoio Mon-ocultivar ...
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Tomato velouté with emulsion and Frantoio Monocultivar Extra Virgin Ol...
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Black Venus rice and tuna tartare with wild fennel, broad beans, fruit...
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