Artichoke stuffed with sausage, ricotta mousse, “Kampot” pepper, Chips of puffed “polenta” Read More »
Hand-cut beef tartare, Honey flaviured mustard, Low temperature cooked egg yolk, Jerusalem artichokes and hazelnuts Read More »
Raw pink prawns from Castiglione, Burrata, Coulis of baby tomatoes, Caper of Salina crunchy Read More »
Poached bio egg 64°C Agricoccinella, Potatoes cream, Kale, “Blu di pecora” (Goat herborinated cheese) Read More »