Chef Giuseppe Locoselli's experience is encapsulated in a tasting experience: three appetizers, both land and sea, will be served, along with a first course and a second course, all accompanied by two glasses of wine.

Appetizers

• Puffed pasta with cod mousse and tomato caviar
• Slow-cooked cuttlefish carpaccio with sun-dried tomato heart, lemon gel, beetroot water, and basil oil
• Mussel stew with bacon-wrapped prawns, basil sponge, and bisque tuile

First course

• Tortello stuffed with scorpion fish, sun-dried tomato, cuttlefish, toasted almonds, and basil mousse

Second course

• Crispy red mullet with sautéed chicory, green bean and bacon roll with oregano tomato reduction

Dessert

• Chef's dessert