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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 greens, crispy bread with cashews, confit cherry tomatoes, basil cream & candied orange

smoked swordfish on a bed of arugula, black olive powder, chopped cherry tomatoes & eggplant cream

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

potatoes, codfish, parsley & chef's mayonnaise

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

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