- Wafer with creamed codfish and codfish tripe, potatoes cream and parsley chlorophyll.
- Scallops with Casentino bacon, rapetti mousse, garlic soup and gelly mandarin.
- Sweetbreads “camouflage”, green sauce, artichokes, turnips and licorice air.
- New version of the eel in Saor, smoked bacon cream, vinegar wrap, onion and sautéed asparagus ice cream with raisin.
- Chianina beef tartare “Simone Fracassi” style, oil and chives sauce, raspberry powder.