First Courses

tossed with San Marzano tomato, red and yellow datterino tomatoes, Stravecchio cheese, Bagnolese Pecorino, and mullet bottarga

Carnaroli rice with shrimp bisque and fennel, marinated cuttlefish, plankton, razor clams and raw red shrimp

tube pasta with a reduced clay pot sauce, its fillets flavored with bergamot, mussel sauté foam, and fermented lemon zest

linguine with anchovy fillets in fermented tomato water, crispy bread with pine nuts, crusco pepper oil and anchovy colatura

Fusilli with seitan ragù and aged cacioricotta with almonds

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