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Yelloe tail wild amberjack with mirepoix of marinates mango and cremy burrata

Red prawns from Mazara del Vallo on peaches percoche

Red tuna on dressed kiwi

Artichockes pie on courgettes purè

Sausage and potato pie on wild state cheese fondue

Purè di Fave e Cicorie con polvere di peperone crusco e cipolla dorata

Insalatina di Arance, kiwi, cipolla in agrodolce e gamberi

Saccottino di pasta ripieno di mirepoix di verdure e ricotta su vellutata di zucchine pasta fillo

Wheat “ little ears” shape pasta with wild broccoli cream and creamy mozzarella

Spelt “ little ears” shape pasta with king prawns and pistachos

Aubergines and smoked cheese ravioli, on wild state cheese fondue with speck and courgettes

Ravioli filled with veal meat, with porcini mushrooms and asparagus

Seabass ravioli with orange bisque sauce and king prawns

Veal tagliata with caramelized figs and veal jus

Black piglet fillet with wild sauted cicory and figs reduction

Lamb cutlet with mix salad

Tempura wild cod-fish on a dry broad beans pure and golden onions

Wild seabass turban, filled with mussles and ricotta on a bisque sauce

Mixed salad

Roast potatoes

Butter spinach

Tomato and onion salad

Lemon and strawberry delice

Ricotta and Pecan nuts cake

Strawberry and white chocolate heart

Fotogallery

Forme, colori e atmosfere.

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