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Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
Pasta e potatoes
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
Northern Indian prawn curry in a salad
Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet