Menu Section: Gli antipasti

with mango puree and passion fruit jelly

dried stockfish boiled with dried tomatoes, pinenuts and basil

Foie Gras, tonno di coniglio, and tortino di carciofi

warm artichokes and potatoes pie

Rabbit tuna-style with pumpkin flan and “Bagna Cauda”
(hot dip based on anchovies)