First Courses

Paglia e Fieno (yellow and green fetuccine) with blue crab meatballs, his sauce, and glasswort.

Rice cooked in purple cabbage water and topped with its cream and blueberries, on top, a scallop ceviche and orange coral sauce.

Pennoni pasta cooked with a saffron-flavored red mullet broth, roasted fillets, and turnip tops.  

Fresh pasta cappelletti with chestnut flour, filled with pheasant, and served with braised colored carrots and daikon , accompanied by their consommé.

Semolina gnocchi with pumpkin, its seeds and oil, creamed spinach and sautéed mushrooms.