Cod fritters and prosecco flutes
Cappon Magro alla Genovese, sailor biscuits and green sauce
Purple potato gnocchi in monkfish broth, Taggiasca olives, pine nuts and local artichokes
Roasted octopus skewer with thyme , salted butter corn on the cob , Jerusalem artichoke cream and ink mayonnaise
Basket of puff pastry, cinnamon and ginger with apples and pine nuts on Madagascar vanilla sauce
Acqua e Pasqualini Caffe'