Crema di Burrata con Acciughe del Cantabrico, Limone Candito e Bottarga (Italian Burrata Hors d'Oeuvre) A burrata hors d'oeuvre lives on one ingredient and on the restraint of everything beside it. The stracciatella inside the burrata becomes a cold, glossy cream, and three accents sit on top: a Cantabrian anchovy fillet, a few cubes of lemon peel candied at home, and a veil of bottarga grated at the last second. Nothing here is cooked except the lemon, and nothing is hidden.

Savory Italian anchovy and caper butter with controlled salinity, lemon, parsley and professional techniques for meat, fish, vegetables and pasta.

Carciofo Croccante, Burrata Affumicata, Alici, Capperi Fritti e Pomodoro Arrosto (Italian Crispy Artichoke with Smoked Burrata, Anchovy, Fried Capers, and Roasted Tomato) is built around tender artichoke, cold sparkling-water batter, smoked burrata, anchovy, capers, and tomato. Prepare every component in sequence, control moisture and temperature, and taste the composed dish before service.