I must say, then, seeing it on a menu prepared by 2 Michelin starred chef Francesco Sposito alongside a brigade headed up by Chef Raffaele Dell'Aria spiked my curiosity.
Here's why/take a look.
A single fresella made with pasta brisè topped with sashimi...scallops, salmon, swordfish, and red shrimp.
Foamy provola cheese and flax seed...
and basil extra virgin olive oil.