Chef Marco Porceddu presents thin Italian beef carpaccio with thoroughly cooked enoki mushrooms, capers, Parmigiano Reggiano, black pepper, lemon, and extra virgin olive oil.

Chef Sergio Corbia finishes Italian linguine with live clams, garlic, white wine, parsley, extra virgin olive oil, and grated Sardinian bottarga for an intensely marine first course.

Chef Gianluca Deiana prepares Italian Sardinian malloreddus with fresh sausage, tomato, Vermentino, saffron, basil, and Pecorino Sardo in the generous Campidanese tradition.