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Seared scallops on Datterini gialli in Catalogna sauce
Autore: Chef Mattia Poggi
Second Courses
15’
Spaghetti ros in pizzutello sauce with red prawns
Autore: Chef Mattia Poggi
First Courses
15’
Aubergine and ricotta tartlets with passata of datterino rosso
Autore: Chef Mattia Poggi
Second Courses
15’
Seared mullets in pancotto cream with datterino rosso sauce and basil
Autore: Chef Mattia Poggi
Second Courses
15’
Velvety passata of pizzutello with seared calamaretti and rosemary
Autore: Chef Mattia Poggi
Second Courses
10’
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