Sardinian grilled octopus with wild fennel, lemon, extra virgin olive oil, and bottarga di muggine, using a professional tenderize-then-grill technique with Italian wine pairings and nutrition.

Italian Sardinian Red Prawn with Cabras Bottarga, Caviar and Light Potato Cream Story of the Dish This dish brings together three ingredients with very strong marine identities: Mediterranean red prawn, bottarga di Cabras, and caviar. Each one is intense on its own, so the challenge is not adding complexity. The challenge is controlling it. The red prawn must remain the protagonist. Its flesh is naturally sweet, delicate, and almost buttery when exceptionally fresh. Bottarga

Fregola ai Frutti di Mare e Bottarga - Sardinian Fregola with Seafood and Bottarga Story of the Dish Region: Sardinia, Italy Servings: 4 Prep Time: 35 minutes Cook Time: 30 minutes Few dishes represent the soul of Sardinian coastal cuisine better than Fregola ai Frutti di Mare. Fregola (or Fregula Sarda) is one of Italy's oldest pasta shapes, believed to date back more than a thousand years. Made from durum wheat semolina, the tiny irregular pasta pearls are rolled by hand an