Pesce del giorno in crosta di patate, bietole e salsa
Second course
Baked ‘’fish of the day’ fillet in potato crust, Bio chard with garlic and chili and lemon fish sauce.
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Uova in purgatorio con peperoni e pecorino
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A reinterpretation of the Italian classic: poached eggs served with a Sorrento-style tomato sauce, bell peppers presented in different textures, Mediterranean herbs, and pecorino crisps.
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Polletto al mais in diverse cotture
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Spring chicken in different consistency (roasted breast and deep-fried drumstick) sautéed chard, Jerusalem artichoke cream and corn.
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Filetto di manzo alla griglia
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