Preparation based on eggplant and swordfish, served with yellow cherry tomato cream.
Seared octopus served on turmeric-flavored potato cream, accompanied by cherry tomato confit and Taggiasca black olive powder.
Long pasta tossed with prawn bisque and fresh red prawns.
Paccheri pasta with amberjack, seasoned with fresh cherry tomatoes and basil, served in a light sauce.
Square-shaped spaghetti served with octopus ragù, cooked with fresh tomatoes and Mediterranean herbs.
Square spaghettone with fresh clams, garlic, parsley powder, and extra virgin olive oil.
Grilled cuttlefish served on a bed of zucchini marinated with vinegar and herbs.