Preparation
Sauté the washed and cleaned beetroot leaves in a hot pan with oil, then place them aside. In the same pan, toast the breadcrumbs with oil, pepper and salt. Sauté the shucked and cleaned scallops in the pan on high heat with oil and pepper until a crust forms on both sides. Position the beetroot leaves on the plate, creating a nest and lay the scallop on top. Using two teaspoons, create four quenelles with the sea urchin pulp and place one in each plate, on top of the scallop. Dress all with a few drops of oil, the toasted breadcrumbs and plenty of grated lemon peel.

Preparation
Cook the red turnip, peel it, cut it into small pieces and blend it with a mixer, pouring in a drizzle of oil until obtaining the same consistency as mayonnaise, adjusting with salt and pepper. Cut the puntarelle and celery into julienne, placing them in water and ice to make them curl; after draining and drying them, dress with oil and salt. Shell the prawn tails, taking care not to detach the carapace and remove the intestine, then marinate them in a bowl for ten minutes with oil, salt, pepper and lemon peel. In each plate, place a marinated prawn, celery and puntarelle curls and ten or so thin slices of bottarga. Add the grated lemon peel to taste; then decorate with drops of red turnip mayonnaise and cuttlefish ink and finally pour over a drizzle of oil and a grating of pepper.

Preparation
Melt the cheese in a pan lined with parchment paper until it has the same consistency as a soft wafer and after shaping it into a cannolo, leave to cool. Cook the ring-chopped zucchini with a drizzle of oil in a fan-assisted oven for twenty minutes at a temperature of 150° C and blend with a mixer, adding mint, pepper and salt to taste. Then form a cream and pour it into a pastry bag. In a bowl, vigorously mix the sea urchin pulp and a tablespoon of oil with a whisk until it becomes a shiny mayonnaise. With the help of the pastry bag containing the cream of zucchini and mint, fill the caprino cheese cannolo, arrange it in a plate and garnish with drops of the sea urchin mayonnaise, more cream of zucchini and toasted almonds. Complete with a few aromatic herbs and a drizzle of oil.

Preparation
Cut the swordfish slice into roughly 2cm cubes and dredge four of the six sides in the poppy seeds. Cook the four sides in a pan with a few drops of oil. Melt the strawberry trees bitter honey in a saucepan with the sparkling water to obtain a caramel of sorts. In a large plate, place three cubes per person, each rested on top of the honey sauce and garnished with slices of bottarga and fresh marjoram leaves.

Preparation
Knead all the tortelli ingredients together until obtaining a compact dough, cover in cling wrap and leave to rest in a cool place for about thirty minutes. In the meantime, finely chop the salmon and marinate for at least fifteen minutes with the other ingredients; then drain away the liquids. Roll out the dough and make tortelli of your preferred size, placing on top of each disc of dough a suitable quantity of salmon to fill the tortello. Cook the tortelli in boiling salted water until they rise to the surface. Drain and sauté them in a pan with oil and a whole piece of garlic (to make it easier to remove). Then add plenty of grated bottarga and stir. Serve, adding some of the cooking oil, more grated bottarga and some fresh aromas to taste.

Preparation
Cook the cleaned and hollowed-out artichokes for just over six minutes in water with lemon pieces, the heads of the prawns, thyme and salt for just over six minutes, then leave them to cool on a cloth. Remove the intestine from the prawn tails, dress them with oil, salt, pepper and thyme; then sauté them quickly in a pan on high heat. In the same pan, brown the artichokes until the outside becomes crisp. Place each artichoke in a plate, fill them with 3 prawn tails and lay the slices of bottarga on top. Dress with the cooking juices left in the pan after adding oil, a grating of pepper and salt.

Preparation
Boil the potatoes and mash them twice over. In a bowl, pour them together with the starch and pecorino with a grating of pepper, a drizzle of oil and salt. Form lots of small gnocchi and cook them. After draining them well, sauté them in a pan on high heat with the salted butter until obtaining a golden crust. Using two teaspoons, prepare quenelles with the sea urchin pulp, the same size as the gnocchi. Place the same number of gnocchi and sea urchin quenelles in each persons’ plate, arranging them in alternation, and serve with some of the cooking butter and a few aromatic herb leaves.

Preparation
Sauté the finely chopped onion in a saucepan, then add the shredded lamb, toast it, brown it and blend it with the white wine. Once the wine has evaporated, add the raisins, salt and two tablespoons of water. Cover the pan with the lid and finish cooking the lamb stew for about fifteen minutes, pouring some hot water over the meat from time to time. Then leave the pan juices to evaporate slightly during the last two minutes. Pour some of the pan juices and the stew into a plate; add the raisins, the pine nuts previously toasted in a pan and the bottarga cut into cubes. Dress with a drizzle of oil, a grating of pepper and fresh, finely cut lemon peel.

Preparation 
Sauté the spinach with a touch of oil in a pan, then place aside. In the same pan, leave the clams to open with some oil, two sprigs of parsley and an unpeeled clove of garlic; then place them aside, keeping the cooking water properly filtered of any impurities. Cook the linguine for six or seven minutes, then finish cooking in the same pan used for the clams with some of the cooking water for another three minutes. Add the cuttlefish ink and stir well until the linguine acquire its colour and flavour. In a large plate, arrange them into a nest with a few leaves of spinach, shucked and unshucked clams, a generous handful of grated bottarga and a circular drizzle of oil.

Preparation 
Rinse the cranberry beans in cold water and leave them to soak for about eight hours before cooking. Once cooked, leave them to rest without adding any aromas and salt. Cut the properly washed and dried radicchio in a julienne and dress with olive oil, salt and pepper. Emulsify the sea urchin pulp with a drizzle of soybean oil until obtaining a sauce with the desired density, adding a few drops of lemon juice. In a hot pan, with a drizzle of oil, very rapidly grill the octopus tentacles on both sides (n. 12) and season them with salt. In a large plate, place three octopus tentacles per person, add the radicchio, cranberry beans, sea urchin sauce and a few leaves of fresh marjoram. Add some pepper to taste and eventually the thickened cooking juices of the cranberry beans.