Beef tartare, fresh goat’s cheese, red onion jam and pane “Carasau”
Chef: Marco Amasi
Crunchy egg, potatoes and turmeric mousse, cream of fresh peas
Chef: Marco Amasi
Crunchy egg, potatoes and turmeric mousse, cream of fresh peas
Chef: Marco Amasi
Roasted octopus, cream and chips topinambur, grilled sweet and sour red onion
Chef: Marco Amasi
Pacchero di Gragnano pasta, roasted octopus, yellow plum tomatoes,
basil sauce and Taggiasca olives powder
Chef: Marco Amasi
Cheese and pepper ravioli , asparagus cream and sautéed asparagus
Chef: Marco Amasi
Baked sea bass, potatoes, asparagus, shallot and white wine sauce
Chef: Marco Amasi
Raviolo inspired by a pizzocchero
Chef: Marco Amasi
