CARBONERA
- Barilla Al Bronzo Linguine
- Pasteurised egg yolks
- Pecorino cheese grated
- Tamari soy sauce
- Pecorino miso
- Sansho pepper
- Untreated lime zest
- Untreated lemon zest
- Barbecued pasta powder
- Pink prawns
- Prawn flavoured butter, to taste
- Lemon caviar, to taste
- Amaranth leaves, to taste
Linguine
CHEF'S NOTE
Federico Sgorbini & Alessio Spinelli - Dama Restaurant
“A dish reminiscent of a seafood carbonara, with fresh hues of citrus and notes of iodine given by the Ligurian pink prawn tartare. This refined play between black and pink brings the sea to the Oltrepò Pavese, with a breath of freshness provided by the spaghetti served chilled.”