Barbabietola alla Cenere, Caprino Affumicato, Arancia Rossa e Pistacchio (Italian Ash Roasted Beetroot) Beetroot is naturally sweet and earthy, which makes it powerful but easy to turn predictable. This version pushes the vegetable toward a darker, more mineral profile by roasting it in a salt and ash crust, then balancing that intensity with smoked goat cheese, blood orange and pistachio. The idea is to keep the beetroot dense, glossy and concentrated, not soft and watery. G

White miso intensifies the artichoke’s savory side, goat cheese adds lactic acidity, toasted hazelnut provides crunch and a restrained coffee jus extends the vegetable’s natural bitter roasted character.