SCIALATIELLI AL BASILICO CON VONGOLE E BOTTARGA

This pasta dish is really enjoyable. You get a delicious blend of creamy Bottarga and clams. The Scialatielli pasta is green and full of the aroma from Basil leaves.
The chef needs to pay special attention when cleaning the calms as they have so much sands inside. We actually cleaned them at least 3 times and left them in salty water to keep them fresh.
When you blend the Basil leaves, if you add few ice cubes , the color will remain brightly green. The Scialatielli looks really appealing when we spread the dough on table.

CALAMARO IN 2 COTTURE CON CARCIOFI

Mediterranean dishes are aromatic. While preparing the stuffed Artichokes, the smell of the mixed ingredients nicely spreads around the kitchen. The chef can show off his skills with the precise cutting on the squids. The aroma is enhanced even more with the Salmoriglio sauce.

CROSTATA DI MANDORE E FRUTTA

It’s a Mediterranean shortbread biscuits served with vanilla custard and the seasonal fruits. The best thing about this dessert is its simplicity. The blend of the crispy biscuit with the light taste of vanilla custard and colorful fruits simply make it enjoyable without putting so much effort.