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.

Branzino al Burro di Bottarga, Agrumi e Finocchio Arrostito (Sea Bass with Bottarga Butter, Citrus and Charred Fennel) This plate holds two Mediterranean opposites in one spoonful. Sea bass is among the mildest fish in Italian cooking, lean and almost neutral, and it disappears under anything assertive. Bottarga is the other extreme, cured pressed roe whose salt can flatten a dish outright. What holds them together is a compound butter: bottarga grated to powder and worked co

Astice alla Catalana Rivisitata con Zeste di Limone e Bottarga Catalana is the cold lobster dish of Alghero, and in its classic form it is defiantly simple: boiled crustacean, raw onion, ripe tomato, oil, salt and lemon, served at room temperature on a large plate for the middle of the table. It is not a Sardinian recipe with a Catalan name but a Catalan way of eating that stayed in one Sardinian city for five centuries. This version keeps the four flavours where they were an