Trio of baby corella pears, one is baked and filled with sultana's and almonds, and next to it is a banana, date and honey gelato. Next one is poached in mirto, and the last in poached in Bracetto, and accompanied by a quenelle of sweetened ricotta.
Bumble bee tortelli's. Saffron and squid ink, with bug tails and pea puree inside. Drizzled with crustaecean oil.
Finally we've started making traditional shaped sardinian culingiones. They take a little more time to make though.