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“Benedetto Cavalieri” bronze drawn, with the scent of Amalfi
13.00
+
with salted codfish, capers and Taggiasca olives on a datterino tomato puree
13.00
+
with sautéed wild fennel sprouts and passion fruit dressing
16.00
+
taggiasche, pine nuts, lightly humified)
14.00
+
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