- Chef Orazio Parisi with Sophie Gayot
- Tuna tartar with a blood orange vinaigrette, artichoke purée, haricots verts and celery
- Tiramisu
- Sardine with pomegranate gelée
- Pizza bianca al prosciutto with arugula
- Eggplant Parmigiana
- Lemon gelato with Limoncello cream
- Il Cioppino dei Paparazzi: seafood in a fennel-pomodoro broth
- Fresh burrata on a grilled slice of bread topped with fried pancetta
- Branzino in Padella: sea bass with vegetables
- Ossobuco with risotto Milanese
- Lavender crème brulée
- Lasagna al Brasato (stuffed with boneless short ribs)













