Pan-fried cod fillet with polenta mousse, anchovies, fried capers and candied tomatoes, Spaghetti, clams and grilled plum cherry tomatoes, Tagliatelle of cuttlefish with nori pesto and fried quinoa, Grilled octopus with green beans and potatoes, flavoured with wild fennel, Cuttlefish and cardoncelli tartare with friselline and cuttlefish ink sauce, Squid and tinniruma ravioli with anchovy sauce, Braised octopus with sour cherries, sour cream and rosemary smoke, Flounder with potatoes, tomatoes, olives and capers, Onion ice cream with smoked swordfish and crispy ham, Chilli and garlic spaghetti with mussels and pickled seaweed, 'Iris' – Rainbow pasta with Italian fish stew, 'Pop' – marinated mackerel with leek, potato and katsuobushi broth, Liquid Caprese – mozzarella with tomato and dashi broth, Eel tempura with smoked lardo sauce, vinegar jelly and onion ice cream, Sicilian raw and cooked red prawns, crispy amaranth, Taggiasca olive oil and beetroot sorbet, Fusilli with sea urchin and chicory purée, Capri lobster with tomatoes, rocket salad and marinated spring onion, Ravioli with lobster, foie gras, potatoes and saffron, Turbot au gratin with samphire and rhubarb compote, Cuttlefish with creamed potatoes and coffee, Fettuccine with sea bream tartare and black truffle, Red prawns, lemon and honey emulsion and marinated cavolo nero, Crispy-scaled sea bass with creamed potatoes, broccoli mousse and lettuce sauce, Grilled squid with aromatic herbs and smoked ricotta cream, 'Sea pizzaiola' – marinated weever fish in pizzaiola sauce, Crispy fried sea anemones with potato and parsley cream, Red mullet with purple asparagus, mayonnaise, gin and lemon, Sake-glazed pollock with purple vegetables, Glazed octopus with green tea tempura, root and sea vegetables and Jerusalem artichoke cream, Baccalá with Jerusalem artichokes and smoked herring, Involtini di pesce spada – baked swordfish rolls, Pesce spada alla ghiotta – swordfish with tomatoes, olives and capers, Seafood soup with fregula, basil and citrus, Crunchy mullet with parsley and anchovy cream and candied rhubarb, Roasted amberjack with cooked vegetable salad, almonds and tomato water, Pickled cherry peppers stuffed with tuna, capers, and anchovy, Crostini alla Chietina – anchovy and caper crostini, 'Coast sensations' - fried pizza with anchovies, Sarde a beccafico – Sicilian stuffed sardines, Pan-fried cod with snowpeas, broad bean purée and pea shoots, Roasted eel with garlic, rosemary and buttered polenta, 'Ligurian cod' – salt cod with tomato, olive cream and potato, Ray cheeks, black garlic, peas and tapioca, Pan-fried zander with kohlrabi water, caper powder and chicory grumolo, Turbot, ricotta and herbs, mustard sauce and egg, Smoked mackerel with tomato water and basil, Cured mackerel with sweet pickled vegetables, Char from Val Passiria with peas and horseradish, Grano arso tagliolini, spring onion and anise cream, Arctic char tartare, Bonito and radicchio with sweet and sour soy sauce, Provolone and ricotta-stuffed squid with yellow pepper sauce, Tagliatelle of squid with dehydrated squid ink, Squid ink risotto – risotto al nero di seppia, 'Rosemary's ceci' – squid with rosemary and chickpeas, Tagliolini with squid and courgette flowers, Luciana-style octopus - polpo alla Luciana, 'The Mediterranean' – red prawns with burrata, tomato and basil, Red prawns with lemon water and pineapple sage flowers, Linguine with broccoli rabe and Sicilian red prawns, Fried puff of squid ink stuffed with burrata, raw prawn, mandarin and tarragon oil, Benedetto Cavalieri spaghettone with red prawns and wild fennel, Prawns with foie gras, melon gazpacho and dehydrated capers, Sweet and sour prawns with ginger and pink pepper, Tallutzas with prawn sauce and wedge clams, 'Super' – spaghettini with squid and candied lemon, Spaghetti alla telline – spaghetti with wedge clams, Maltagliati with clams and wild asparagus, 'Raw fish' – mixed sashimi with margarita mousse, wafers and port reduction, Grana Padano cauliflower florets with parsley dip, Peperoni all’Acciuga – roasted peppers with salsa verde, Polipetti affogati – Neapolitan octopus and tomato stew, Cuttlefish salad with plum tomatoes and snow peas, Prawn tartare with pico de gallo, hummus and prawn crackers, Red mullet with capers, black olive and tomato, Risotto alla Certosina – lake fish and frog risotto, Spaghetti with anchovy sauce, walnut pesto and fried scabbardfish, Pasta alla chitarra with fresh mackerel ragù, capers, tomatoes and Taggiasca olives, Beetroot pasta, red onion, yoghurt, oysters and caviar, Raw scallops, three sauces and black lemon, Squid ink pasta with mussels, calamari crackling and mozzarella purée, Orecchiette with watercress purée, bergamot and mussels, Cotechino with king prawns, green tomato and yuzu, Vialone Nano risotto creamed with lemon jam, raw prawns, clams and Bronte pistachio oil, Tiella – baked tomatoes, potatoes, rice and mussels, Spaghetti with sardines and Sicilian breadcrumbs, Bruschetta with foie gras, anchovies from the Cantabrian Sea, apples and Monte Accas cheese mousse, Free-range egg with dried true morels and char caviar, 'Picnic in Mazara del Vallo' – shellfish with red onion cream, Red prawns, coconut, passion fruit and coriander, King prawns and squid with Ligurian sauce, Spaghetti with Piennolo tomatoes and burrata, Cold spaghetti at 4925 km – cold spaghetti with prawns in tomato and anchovy sauce, Veal tartare with figs, hazelnuts and anchovy butter, Cod with roasted onion cream and artichokes, Tuscan-style oeufs en meurette, Chianti reduction, spinach and confit black truffle, Pecorino-stuffed artichokes with guanciale and black truffle, Scallops with peas, burrata and candied tomatoes, Grilled venison fillet, trout eggs and pistachio, Spaghettini with herbs and ‘battuda di malga’, 'Black is back' – mussel tortelli with sea urchin emulsion, Prawns with dried scallops and roasted almond cream, Cold tomato soup, smoked cod, marinated anchovies, buffalo ricotta and green chillies, 'Anchovy painting' – anchovy with bottarga mayonnaise, Rice tagliatelle, red mullet, peppers and bottarga, Potato, mint and pecorino ravioli with guanciale, Confit cod with onion sauce and mullet roe, Amberjack vermicelli with cauliflower and mussels, Tagliolini with tuna, aubergine cream and burrata, spaghetti with clams, parsley and tomatoes.