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Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
Oysters, red beetroot and confit lemon
Sea snail with Wakame and tangerine foam
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
Celeriac cooked in salt crust