Ostrica e Mazzancolla Rossa di Alghero con Gelo Marino e Agrumi (Sardinian Alghero Oyster and Red Prawn with Sea Gel and Citrus) A cold plate of raw Sardinian shellfish held together by a jelly made of the sea itself. An oyster is opened and left in its shell, a red prawn is cleaned and dressed with almost nothing, and both are finished with cubes of gelo marino: filtered sea water set with agar until it holds a fragile shape that breaks under the tongue instead of melting on

Gambero Rosso, Bottarga di Cabras e Caviale con Crema Leggera di Patata (Italian Sardinian Red Prawn with Cabras Bottarga, Caviar and Light Potato Cream) This is the plate where Sardinian fine dining stops cooking and starts measuring. Three ingredients with enormous marine personality share one spoon: Mediterranean red prawn, bottarga di muggine from the lagoon at Cabras, and caviar. Two are cured and salty. The prawn is the only sweet and fragile one, and everything else is

Trofie with Red Prawns, Zucchini Cream and Stracciatella (Trofie con Gamberi Rossi, Crema di Zucchine e Stracciatella) Three Italian regions meet in this bowl and none of them gives way. The trofie are Ligurian, the short twisted shapes of the coast between Recco and Sori, rolled from nothing but semola and water. The prawns are Sicilian, landed at Mazara del Vallo, sweet enough to eat raw and ruined by a few seconds of heat. The stracciatella is from Puglia, the torn milky h