Codfish in three different preservations, celeriac and celery garum
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Tempura of caramote prawns and turbot fillets with orange hints and fr...
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Spelt salad with tuscan Pecorino cheese
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Cuttlefish, red prawn and seawater dumplings
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Cold spaghetti with Olitalia “I Dedicati” Special Extra Virgin Olive O...
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Adriatic smoked shrimp tartare with aromatic herbs of Učka, beet chips...
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Veal tartare with Olitalia “I Dedicati” Special Extra Virgin Olive Oil...
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Filet of beef with licorice, puntarella and Tropea onions
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Spaghetto quadrato with bread sauce and clams, endive and bottarga
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Cuttlefish, red prawn and seawater dumplings
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Octopus cooked at low temperature with its vegetables
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Monkfish in crunchy tempura with fig compote
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