Tartare di tonno

Burrata, tomatoes, basil, balsamic vinegar and olive oil

Burrata with black truffle and San Daniele ham

Thinly sliced veal with tuna sauce, Parmigiano Reggiano and capers

Grilled calamari with garlic, chili pepper and parsley

Rolled beef carpaccio with arugula, truffle and Parmigiano Reggiano