Personal Chef Luigi

Crispy outside, creamy saffron risotto inside – Melting cheese center, served over a Parmigiano cream

Traditional fried pasta cake with provola cheese and salami – Served with a basil mayonnaise drop

– Soft brioche-style babà (savory version) – Creamy stracciatella filling – Topped with a premium Cantabrian anchovy and lemon zest

Tuscan lardo melted over seared prawn – Delicately aromatic, served warm

Handmade linguine served cold or at room temperature – Creamy arugula pesto with almonds and extra virgin olive oil – Centered burrata nest – Finished with lime zest and pink peppercorn

Light ricotta gnocchi scented with lemon – Smooth zucchini cream – Raw zucchini flowers and fruity extra virgin olive oil

Eggplant, tomato, celery, and pine nuts – Sweet-and-sour reduction with crispy Sardinian bread topping