Fabio Abbattista
Cream of celery, black truffle and cheese fondueby Pascal Barbot
Signature Dishes La Cima alla genovese perfetta, secondo i consigli di nonna Fulvia
Take a piece of dough, roll it out into a disc shape, open it up and fill with raw curly endive, pitted Caiazzane olives, Cetara anchovies, capers and a drizzle of Caiazzano oil. Bake at 300 °C, and serve with a drizzle of raw olive oil.
(482)