Creamy Puglian burrata, roasted heirloom figs, aged balsamic glaze, and toasted pine nuts on crisp pane carasau.

Thinly sliced beef tenderloin, 36-month Parmigiano-Reggiano, wild arugula, and cold-pressed olive oil.

Crispy calamari, gulf prawns, and seasonal artichokes with a bright Amalfi lemon aioli.

Traditional Roman artichokes, sea salt, wild mint, and a delicate garlic emulsion.

Hand-cut egg pasta, mountain butter, shaved black truffles, and aged Piave cheese.

Wide ribbons with slow-braised wild boar ragù, juniper berries, and Pecorino di Pienza.

Carnaroli rice, wild chanterelles, porcini broth, fresh thyme, and Taleggio cream.

Roasted squash pasta, crushed amaretti, sage brown butter, and crisp sage leaves.

Dry-aged Chianina porterhouse, oak-grilled, rosemary salt, and braised cannellini beans.

Sea bass in herb salt crust, capers, Taggiasca olives, and roasted fennel.

Milk-braised veal shank, aromatic root vegetables, and fresh citrus gremolata.

Baked eggplant, San Marzano reduction, smoked fior di latte, and fresh basil.

Espresso-dipped savoiardi, whipped mascarpone, Marsala, and dark cocoa.

Vanilla bean cream, wild blackberry compote, and almond brittle.

Crisp pastry, fresh sheep's milk ricotta, Bronte pistachios, and orange peel.

Flourless dark chocolate and almond cake with fior di latte gelato.