With this dish, I want to express the use of poor and reusable raw materials, I have used tripe which is a popular product par excellence, bitter herbs have a very low environmental impact, and roots have always been the sustenance food of the poor.

With this first course I wanted to create a link between land and sea, revisiting a typical preparation of my country, the porchetta. I am a lover of the sea and I wanted to make a preparation that combines the two in a modern way. Combining these also with pasta, it can never be missing in an Italian lunch. Tradition and innovation come together respecting the raw material.