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.