cacio e pepe sauce, carpaccio of scallop marinated with lime and crumble of bread (1,4,7)
Sardinian mussels, squid, pumpkin, cured fish roe (1,2,4,14)
black olives and toasted almonds (1,4,8)

Lo chef, seguendo la stagionalità, consiglia:
salmon trout, sautéed catalonia, Balik pearls and pinenuts (1,2,5)