Second course designed to offer strong visual impact, excellent profitability and preparation that can be managed in advance. The octopus is slowly cooked to maintain tenderness and then grilled to achieve an external crispness and smoky notes. The potato cream balances the dish with a soft and delicate base. Ideal for seafood restaurants, premium bistros and tasting menus.

Hot appetizer designed to offer a rustic yet refined proposal, suitable for à la carte service, buffets and events. The polenta creates a crispy outer shell and a soft interior, while the filling of meat, porcini mushrooms and cheese delivers comfort food appeal, strong value perception and excellent holding during service.

First course designed to offer an elegant, seasonal dish with a high premium perception. Fresh tagliatelle combine with the vegetal sweetness of asparagus and the delicate savory notes of culatello, creating a refined yet immediate balance. Ideal for modern bistros, seasonal restaurants and spring menus.

First course designed to offer a traditional Italian dish with strong regional identity and high artisanal appeal. Garganelli pasta holds a rich but balanced rabbit sauce, with a slow cooking process that enhances the meat and develops deep aromatic notes. Ideal for traditional restaurants, modern farm-to-table venues and seasonal menus.

First course designed to offer a contemporary, fast and high-value dish. The gnocchetti are coated in a creamy curry sauce, enriched by the natural sweetness of the shrimp and finished with fresh notes that balance the spices. Ideal for modern bistros, fusion restaurants and seasonal menus.

First course designed to offer strong Italian identity, excellent profitability and efficient advance production. The ricotta and spinach filling maintains a soft yet stable texture, while brown butter, sage and toasted walnuts complete the dish with aromatic depth and texture. Ideal for bistros, traditional restaurants and seasonal menus.