Baked Codfish with potatoes and “lampascioni”
Maurizio Marrocco
Mains
Monkfish fillet with crispy porcini mushrooms and purple potatoes
Maurizio Bottega
Deboned goat meat with artichoke stuffing
Alessandro Polver
Picaja: stuffed veal brisket
Daniele Persegani
Mullet fillets and black rice with pistachio on sweet and sour sauce with pine nuts and mandarin orange
Giancarlo Schettini
Bulgur Fried or Baked (Kibeh)
Silvano Costantini
Gragnano pasta shells stuffed with sheep ricotta cheese and taggiasca olives
Alessandro Polver
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