Steak tartare with oysters, ground olive crumb and red pepper reduction. Suggested by Chef Angelo Carannante…
Fresh spaghettone cooked in an anchovy extract, mussels, coffee, cinnamon, cacao nibs and sichuan pepper Suggested by Chef Angelo Carannante…
Semolina Crisps with Broccoli Salsa Verde, anchovies from Cetara and Gaeta olives. Suggested by Chef Viviana Marrocoli…