Creamy Puglian burrata, caramelized mission figs, aged balsamic, and toasted pine nuts on warm crusty bread.

Seared beef tenderloin, shaved 36-month Parmigiano, wild arugula, and cold-pressed olive oil.

Crispy calamari, gulf prawns, and market artichokes with Amalfi lemon aioli.

Traditional Roman deep-fried artichokes with sea salt, mint, and garlic emulsion.

Hand-rolled egg pasta, mountain butter, shaved black truffles, and aged Piave cheese.

Wide ribbon pasta, slow-braised wild boar ragù, juniper, and Pecorino di Pienza.

Carnaroli rice, wild chanterelles, porcini broth, thyme, and Taleggio cream.

Roasted squash pasta pillows, amaretti, sage brown butter, and crisp sage.

Dry-aged Chianina porterhouse, oak embers, rosemary salt, and braised beans.

Sea bass in herb salt crust, capers, olives, and roasted fennel.

Milk-braised veal shank, white wine, root vegetables, and citrus gremolata.

Baked eggplant, San Marzano reduction, smoked fior di latte, and basil.

Espresso-dipped savoiardi, mascarpone sabayon, Marsala, and dark cocoa.

Vanilla bean cream, blackberry rosemary compote, and almond brittle.

Crisp pastry, fresh sheep ricotta, Bronte pistachios, and orange peel.

Flourless chocolate almond cake with amaretto and fior di latte gelato.