First Courses

Sardinian fregula pasta toasted and cooked in asparagus water, their ragù, cockles and lime.

Spaghettini cooked in a sauce of mantis shrimp, salicornia and raw mantis shrimp with crunchy breadcrumbs with chili pepper, parsley and lemon.

Potato gnocchi with cuttlefish ink, roasted cuttlefish gnocchi, stewed cuttlefish heads and wild garlic sauce

Ravioli in red wine stuffed with chicken Paduan style, watercress sauce and chicken broth zabaglione

Colored  pasta with vegetable powders, golden onion fondue, spring vegetables and Tuscan oil.