Ein Prosit

Dishes mentioned

• Ostrica Borra Borra del Delta con Panna e Vaniglia, Gelato allo Yogurt, Caramello di Calamaro

  I had an incredible oyster — Borra Borra from the Delta — with cream and vanilla, yogurt gelato, and squid caramel with almonds inside. Wow, chef tried it. It's a fantastic start.

• Rana Pescatrice e Capesante con Burro Nocciola Montato Corallo

  Monkfish and scallops with hazelnut butter and coral foam — this beautiful fillet of monkfish and fresh scallops. Check it out. The monkfish is good because it's the tail end, right? Exactly. We started well with the aperitif.

• Toast Ripieno di Canocchie e Guanciale con Mele Barbecue, Alga Rossa, Limoni al Forno

  This is a toast stuffed with mantis shrimp and guanciale, barbecue apples, red algae, and lemons we work in the oven. You'll taste it? Yes, but it's cold, eh. But we'll pretend — no pretending. As grandma said, eat and shut up.

• Cernia Bianca Maturata Laccata con Acqua di Pomodori Verdi, Salsa di Erbe, Zenzero, Lime, Sale da Fioro, Fegato di Pescatrice in Rete di Maiale

  The white grouper is a fish that recently passes through our seas — it's a clamorous fish, very good. It's aged, lacquered with green tomato water, then a herb sauce with ginger, lime, flower salt, and the fantastic monkfish liver in pork net that Jacopo made. This is a bonbon made with grouper liver napped with a fish fruit, cocoa biscuit.

• Pasta con Ristretto di Cernia, Limoni Verdi e Rossi, Spuma di Topinambur, Nero di Seppia, Cuore di Tonno, Senapi di Broccolo Selvatico, Olio all'Arancia

  What does the grouper reduction mean? This is made with the skins and head of the grouper — all collagen practically. And what do you do with it? The pasta. Basically with the skin and head of the grouper we make this pasta with some green lemons, some red ones under a Jerusalem artichoke foam, squid ink, tuna heart, and these wild broccoli mustards — I don't remember what else we put in, but orange oil. Let's go, guys.

Dishes mentioned

• Gambero Imbriago

  This prawn is first marinated in an ultra-concentrated sake, then aged for 20 years concentrated. It's incredible — I can't even describe it properly.

• Tonno Marinato con Aceto Nero e Wasabi Fresco

  This is tuna from Japan, from Yamayuki, marinated with black vinegar and fresh wasabi. It's the best tuna in the world — we already showed it in the Narisawa video. Today we're eating it again without any sense.

• Tagliatelle Rivisitate di Diego Rossi

  These are Diego Rossi's revisited tagliatelle. They have shiso leaves underneath and other goodness we'll discover. I don't know what this thing is — it looks like you're supposed to understand, but this guy speaks Japanese. There's ika (raw cuttlefish), shiso, and mentaiko cream (cod roe). The mentaiko is going hard — it's everywhere.

• Carne Cruda con Porcini e Salsa Sukiyaki

  This is fantastic raw meat with porcini mushrooms, sukiyaki sauce, and incredible seasonings. If you want advice from Uncle Giano: at Ein Prosit, as soon as the dinners come out, you click with your little finger ready.