Battered mussels with tomato and peas cream
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Pan-seared octopus with thyme and turnip purée
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White chocolate bavarois on shortcrust pastry with lemon custard, rasp...
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Sweet sponge whipped with a siphon on a salted fondant ganache
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Slow-cooked veal cheek with barolo wine
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Deep-fried baccalà rolled in cornmeal and herbs with battered vegetabl...
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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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