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octopus salad with boiled potatoes, Taggiasca olives, cherry tomatoes, celery, carrots & parsley

tuna belly (cooked under salt) served on a bed of mixed salad leaves, crispy bread with cashews, confit cherry tomatoes, basil cream & candied orange

smoked swordfish on a bed of rocket, black olive powder, chopped cherry tomatoes & aubergine cream

green and red tomatoes, buffalo mozzarella, salted anchovies, toasted almonds & basil cream

potatoes, salt cod, parsley & chef's mayonnaise

marinated anchovies, lamb's lettuce, Neapolitan tarallo, chickpea hummus

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