Personal Chef Rodolfo
Roma, LAZIO, Italy
Starters: Embrace of the se as starts, sea bruschetta with clams and broccoli, cherry tomatoes and mussels to finish mullet and mint. First course: Tagliolini pasta with anchovies, caramelized figs (if in season), toasted pine nuts, wild fennel; In the alternative large Spaghetti with Red prawns tuna bottarga and tomato confit. Second Course: Large fried of squid prawns and artichokes. Tiramisu
Appetizer 
embrace of the sea between two fresh octopus garnished with extra virgin olive oil, cinnamon, black pepper and marjoram.
Main Course 
Frying squid and prawns with battered artichokes, as they used to be.
Dessert 
Tiramisu with strawberries, prepared according a very engaging and inviting mascarpone cream, which hides a heart made from fresh strawberries and a wet coffee biscuit.