• 
  Clams with parsley and toasted bread

• 
  Mussels with tomatoes, wild fennel and toasted bread

• 
  Potato-ball with zabajone and crispy ham

• 
  Meat with pears, chestnut quenelle and juniper

• 
  Meat with grounded dry fruit

• 
  Chicken-liver terrine with figs

• 
  Skewers of shrimps and squids

• 
  Easter-pie preparation

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  Easter pie

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  Meat with orange, sweet sour onions and herbs

• 
  Beef tartare with chive

• 
  Raw-meet tartare with pomegranate and truffle

• 
  Roasted lamb, rice and suffron

• 
  Tartare on bean purèe

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  Tomato filled with burrata cheese and pesto sauce

• 
  Quail legs with its livers and polenta

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  Tripe with beans

• 
  Raw squid on a fresh fruit and vegetable salad

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  Egg with drops of balsamic vinegar

• 
  Boiled egg on basil sauce

• 
  Barley soup with lamb offal and sweetbreads

• 
  Seabass fillets with summer salad

• 
  Puffed-pasta with creamed salted cod

• 
  Tartare with vegetable and truffle

• 
  Polenta with shrimps and lentils

• 
  Roasted rabbit in porchetta

• 
  Roasted salted cod with potatoes

• 
  Roasted mussels with breadcrumbs and parsley

• 
  Sea-snails soup with wild fennel and tomato sauce