Gambero Rosso di Mazara agli Agrumi con Aioli al Basilico e Polvere di Olive Nere (Italian Red Prawn Hors d’Oeuvre with Citrus, Basil Aioli and Black Olive Powder) Mazara del Vallo red prawns are naturally sweet, delicate and intensely marine. This appetizer keeps the prawn almost untouched and builds contrast around it with citrus, basil aioli and dehydrated black olive powder. The strongest version tastes first of prawn, then of fresh herbs and citrus, with olive bitterness

Fiore di Zucca Ripieno di Ricotta, Gambero Rosso e Limone (Reimagined Italian Stuffed Zucchini Blossom with Ricotta, Red Prawn and Lemon) Stuffed zucchini blossoms are among the most delicate preparations in Italian cooking. Their appeal comes from contrast: an almost weightless flower wrapped around a soft, savory filling. In this reinterpretation, the blossom is filled with whole-milk ricotta, red prawn, lemon zest, chives, and a restrained amount of Parmigiano Reggiano. In