Beginning with this rice dish. The chef used carnaroli rice and combined it with a light touch of flavors and color.
Beginning with lemons from the gardens of the Amalfi Coast - hand picked by the chef and his brigade.
Next, the chef sent out his bottoni alla nerano.
Pasta buttons stuffed with cacio e pepe/pecorino cheese and pepper.
The last of the three - served right after the sun had dipped behind the hill.
Black squid fettuccella pasta and a creamy garlic, extra virgin olive oil, chili flakes and sea urchins.
A ginger foam sat high on the top like a crown.