mildly spicy avocado, oil with mint and lime (4)
our sgagliozza, confit cherry tomatoes, stracciatella, basil and onion sauce (4,7)
chicory, pomegranate and sesame oil (4,11)
beetroot-marinated swordfish, citrus-marinated tuna, cuttlefish lardo and octopus salami (2,4,14)
wrapped in Patanegra lard with fig mustard (3 pcs) (2,10)
sardinian artichokes, black pork guanciale, bergamot and turmeric topping (14)
persimmon, marinated red onion, San Marzano tomato, crunchy celery and berry sauce (2,9,14)