I Pesciolini

Amberjack tartare seasoned with pine nuts, bottarga, lemon and pepper.

Assorted marinated fish with aromatic herbs and citrus.

Swordfish tartare with pistachios, olives, capers and mint.

Four types of tartare: bluefin tuna, swordfish, amberjack and salmon.

Ceviche prepared with ginger, lemon, chili, onion and garlic.

Mazara del Vallo scampi served natural.

Warm bread with Normandy butter and Cantabrian anchovies.

Mixed appetizer composed of cooked, raw and marinated products.

Seared scallop with celeriac puree and sprouts.

Fresh pasta paccheri with squid and onion ragù.

Seared squid served with chickpea hummus and smoked paprika.

Salmon fillet with potatoes and sour cream.

Sea bass with steamed vegetables and beurre blanc.

Mixed grill of bony fish, squid, shellfish and vegetables.