Gazpacho Mediterraneo di Pomodoro, Burrata e Basilico (Italian Mediterranean Tomato Gazpacho with Burrata and Basil) Gazpacho reached Italy the way good ideas usually do, borrowed and then improved on local terms. This version keeps the Spanish idea of a raw tomato soup served cold, and gives it a Southern Italian ending: a whole burrata opened in the middle of the bowl, a scatter of basil leaves and a thread of green olive oil. The soup is sharp, savory and cold. The burrata

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.

Petto di Pollo con 'Nduja, Burrata e Pomodorini Arrosto (Italian 'Nduja Chicken Breast) This plate is a handshake between two regions that face each other across the arch of the Italian boot. From Calabria comes nduja di Spilinga, a soft spreadable salume closer to chilli paste than to sausage. From Puglia comes burrata di Andria, a pouch of mozzarella filled with cream and torn curd. Calabria brings heat and fat, Puglia cold and cream, and the chicken sits between them. Ever