Two filled pastas: one with asparagus mousse, the other with creamy cod.Served with hot cod cappuccino, local citrus, and a touch of pecorino gratin.

Risotto with eggplant, red prawns from Porto Santo Spirito, and kefir.Vegetable sweetness, marine flavor, refreshing acidity – all in balance.

Fresh pasta with squid sauce and seasonal peas.Topped with raw squid and a touch of coffee.