Chef

Bread, salted butter & raspberry

Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream

Gnudi Verdi

Maccaronara with two-meat and San Marzano ragoût

Turnips with sheep yogurt mousse and nasturtian leaves

Roots cooked in burning charcoal, leafs that has never seen the light of day, sheeps cream whisked with a vinegar fermented beer, dried cods roe, oregano from last summer

Earth

Ravioli with broccoli and sea urchins