Red prawns, clams, lettuce and nasturtium
Like a “Arcimboldo” artwork, seasonal raw, cooked and marinated vegetables
Artisanal spaghetti Piazza “Mount Etna”, tomato, salty ricotta cheese and black breadcrumbs
Steamed sea bass, carrots, tunip and garlic
Rosemary lamb rack, baked onion and red wine sauce
Pistachio, lemon, coffee
