Raw red snapper infused with citrus and wasabi, Oscietra Royale caviar, and chard.
Charcoal-grilled spiny artichoke, cherasco method snails and mint.
Charcoal-grilled turbot, clams, finger lime, and black truffle sauce.
Rock red mullet stuffed with citrus, black lentils, cypress and elderflower
Charcoal-grilled pigeon crusted with mixed peppers, arugula, wild blackberries, and mustard.
Oysters and seafood, green pods, and Vermentino and verjus sauce.
San Pietro in RED.
Chocolate, macadamia nut, and coffee.
Around White.
