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Artichoke bottoms in white wine sauce with chicken’s liver dumplings in Vinsanto.

Black Venus rice with julienned Guinea fowl breast and pumpkin chunks with a cumin aroma.

Borlotti beans gnocchi sautéed with rosemary and decorated with a tempura battered peppers.

Cauliflower and ricotta soufflé with a spicy sauce.

Homemade bundles with mangetout, squids from Tigullio, carpet clams and pecorino cheese.

Fennel soup with bitter cocoa and marinated anchovies tartare.

Guazzetto di frutti di mare with a turnip tops cream.

Sautéed octopus with Orogel Borlotti Beans and fresh rosemary. 

Paccheri in farcia di pomodorini sardi canditi e melanzane su crema di Parmigiano Reggiano.

Pansoti del Golfo stuffed with chard in a dried fruit sauce with Parmigiano flakes.

Lasagna with salt cod and friarielli (rapini) and toasted bacon.