Onde e Terre

From my Mediterranean roots to the land I chose to call home, through experiences, encounters and influences. A personal journey told through cuisine

37.2.1Razor clams, lettuce and umidubo Langoustines, sea urchins, prickly pear and coffee Mantis shrimp, mushrooms and lime Anchovies, carrots and cumin Pink prawns, radicchio and almonds Cuttlefish, artichokes and ink

TERRA E MARERoasted sweetbread, squid, turnip tops and citrus fruits

BOSCO MEDITERRANEOLinguine, bitter herbs, cypress and Comté

FONDO MARINOTubetti pasta, shellfish offal, livers and cuttlefish roe

DAL SUD AL CONERO“Zuppa forte” filled pasta button and Marche-style jus

ROSSO DI MARERed mullet, seasoned lard, its liver and tarragon

OLTRALPECharcoal-grilled étouffée pigeon, kimchi, peppers and bay leaf

SALMASTROLemon and sea fennel sorbet

OMBRA VERDEVanilla Bavarian cream, ginger, leafy greens and grapefruit

Small pastries

110

This menu served the entire table