The evening started with two tastings from the Antipasti menu. First, Polp ai Ferri- grilled Mediterranean octopus with tomato, caper berries, olives, arugula and red onions. The octopus was tender and I loved the saltiness that the green olives and caper berries brought to the dish.
|Polpo ai Ferri|
|Bucatini alla Matriciana|
|Risotto ai Frutti di Mare|
|Pesce Spada Livornese|
*My meal was provided by the restaurant as part of a Press Dinner.