Shellfish, snail and tequila
Land and sea are mixed in this historical dish, back on the menu after two years of absence. The crustacean which, depending on the cases, is a mantis shrimp or a red shrimp, can be enjoyed in its entirety: the pulp under mashed potatos and truffles and the shell in plain sight to munch without fear. The snail is also in the cup, but on the top of the pyramid, while the sommelier Antonio Currò mixed tequila, sake, ginger and yuzo in the shell.
Ciccio Sultano
A practical mind
