< Back SUGGESTED BY CHEF SEARED SALT COD ON CHICKPEA CREAM WITH TROPEA ONION, OLIVES AND HOMEMADE POTATO CRISPS – Chef Antonella Chirichella, “Il Cefalo” Restaurant, Ogliastro Marina (SA) BABY SQUID STUFFED WITH ESCAROLE ON A PUMPKIN CREAM WITH CANNELLINI BEANS – Chef Antonella Chirichella, “Il Cefalo” Restaurant, Ogliastro Marina (SA) SMOKED SALMON & PEA GREEN RISOTTO (Chef Ahmad Faisal) CHICKPEA CREAM, CARAMELISED FENNEL, CANDIED CHERRY TOMATOES AND ROSEMARY (Chef Marco Scarallo, Terrazza Monti – Hotel The Glam) CURRIED LEGUME SOUP (Chef Andrea Moio) LENTILS WITH RICOTTA, KING PRAWNS AND LEMON (Chef Carmine Vitale, ‘U Chevalier) CHICKPEA CREAM WITH SHELLFISH SAUTÉ (Chef Carmine Vitale, ‘U Chevalier)
