
Squid stuffed with broccoli, provola fondue and 'nduja sauce
Cod in oil, on naples-style stuffed escarole and papaccelle jelly
Seared fish slice on a potato pavè and livornese-style cacciucco foam
Grilled beef fillet with arugula foam, dry cherry tomatoes and pecorino cheese crunchy
Pig cheek on celeriac cream, olive powder and toasted hazelnuts