Three fresh shrimp served with a peach sauce,
and lemon balm herb (Melissa officinalis) which gave it a touch of citrus.
Octopus with nduja and spicy paprika,
green friarielli peppers and cacioricotta cheese.
Fresh figs with smoked swordfish.
Swordfish that the chef smoked himself with cherry wood.
On the side, a Gragnano wine reduction sauce. The chef instructed me to ensure that I get a bite of all three flavors at once to get the full effect.
And who knows better than the chef?