Our welcome
All you have to do is sit at the table, read the menu and order. At that point, from an intricate wooden stand carved out of the base of an olive tree, comes an array of miniature amuse bouche: a tartlet with orange cream, a shrimp with its blue eggs, foie gras praline with smoked mackerel and candied chili, a mini beignet with cheese and anchovies from Testa Conserve, an olive stuffed with pistachio marzipan with crispy cosaruciaro beans. And, in the polished shell from the Florentine jeweler Ugo Poggi, a tiny, triple-concentrated tomato covered with basil gelée and liquid truffle.
Ciccio Sultano
a practical mind
