Chef

Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli

Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter

Braised beef cheek, oyster, seaweed and sprouts

Fish soup with molluscs and cavatelli

Lasagne with white ragout, artichokes and prized black truffle

Suggestion of a spicy roast duck stew with fennel and olives

Roast teal, teal "civet", oysters, seaweed and seeds

Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe