The cuisine for me is inspired by gestures, spontaneity, earth and has always the taste to be the protagonist.
Broad beans, mussels and sheep cheese
Artichoke, egg yolk, Cynar and onions
Rigatoni, squids, senise peppers and pistachios
Lamb, potatoes, olives and herbs
Hazelnuts and lemon
Trout, veal brain and puntarelle
Macaron del fret, duck and cardamom
Grilled pork, truset and rubra sauce
Zuppa “ingleisa”
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