Mezze maniche with mango chutney, sturgeon and black Adamas Caviar by Chef Francesco Germani....
Sturgeon cooked in poché way by low-temperature roasting and Black Adamas...
Tortello stuffed with toma cheese and Green Adamas...
Mashed purple potato flavored with chives...
Baked nori seaweed tartlet, moistened slightly and then dried into shape for 20 minutes in a ventilated oven, with borlotti beans steamed for 30 minutes and sauteed with a drizzle of EVO oil, fried potato skins, avocado, lime and wasabi cream, bitter leaves, dried chive powder....
Fresh egg yolk marinated in salt and sugar for 4 hours in the refrigerator, egg yolk cloud whipped with a little sugar and a tablespoon of kefir, dried citrus peel powder and mint flowers. ...
Slice of black cod marinated with coarse salt and Timut pepper for an hour, grilled again, millefeuille of potatoes blanched, thinly sliced with mandoline and brushed with salted butter, then finished for 20 minutes in a 230°C oven, sour cream and drops of chlorophyll, santolina....
A nest of spaghetti boiled for 1 minute longer than necessary then fried in seed oil, BUMB black cream, fresh squid cleaned and cut into lozenges, grilled for 1 minute per side with sesame oil and purple basil....
