PANZANELLA WITH OIL AND BALSAMIC VINEGAR, COURGETTES MARINATED IN OIL AND LEMON
BEEF WITH POTATOES CREAMED IN OIL
FOCACCIA WITH AN EXTRA VIRGINOLIVE OIL AND ROSEMARY EMULSION WITH CINTA SENESE SALAMI
OIL-FRIED DONUTS STUFFED WITH FRESH FRUIT
“BACCALÀ” – DRY SALTED COD IN RE-USED COOKING OIL, TOMATOES AND OREGANO
POTATO TORTELLI WITH OIL AND ONION EMULSION AND TOMATOES MARINATED IN OIL AND HERBS
APPLE, OIL AND ROSEMARY PIEWITH RASPBERRY SORBET
SHRIMP TARTARE WITH DEHYDRATED HERB OIL AND CANDIED LEMON
SPAGHETTI WITH GARLIC, OIL ANDCHILLI ON A CHARRED TOMATO AND CAPER LEAF CREAM
CREAMED TRUFFLE RISOTTO WITH OLIVE OIL