Specialities:
Hors d'oeuvre of fish and crostacean with raw little shrimps, Rice "mantecato" with morels and albarelles and rosapepper, Spaghetti with homard, Sweets with scampi wild mushrooms and scallops enriched by saffron and coral cream, Fillet with balsamic etruscan sauce, Roasted brill with potatoes and Giardino's crayfishes.