An amazing Parmigiana with salt cod brandade, pine nuts and tomatoes and thyme coulis.
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.