This is one of those plates that happen when good ingredients meet minimal intervention. A thick slice of brioche, lightly toasted until the edges crisp and the crumb warms through. On top: a generous spoonful of artisan trout-roe tarama — creamy, saline, subtly smoky — the kind of spread that’s already a complete pleasure on its own.
Bronte pistachios are the green gold of Sicily. Grown on the volcanic slopes around Catania, protected by a DOP and harvested only every second year, they deliver a deep, almost buttery aroma that transforms even a simple pasta into something unique. This dish is one of the island’s modern signatures: prawns, pistachio cream, and spaghetti coated in a rich, nutty sauce with just enough sweetness from the shellfish to balance the earthiness of the pistacchio.
A fiery, fragrant Vietnamese take on carpaccio — paper-thin slices of raw beef “cooked” at the table by lime juice and layered with herbs, peanuts, shallots, chilli and fish sauce. It’s the kind of dish you eat once and instantly crave again: bright, fresh, crunchy, aromatic.
