Seafood mosaic

Marinated anchovies with ricotta cheese, eggplant "caponatina" and parsley sauce

Mezzi paccheri with flying squids and potato cream

Cuttlefish ink ravioli with mussels, dried tomato and fennel purée

Red mullet fillet with mashed potatoes, marrow au gratin and candide figs in black currant sauce

Rabbit cooked in four different styles