Quattro Passi

Dishes mentioned

• My Garden

  This dish is made from tomato vegetation water, which I give consistency by presenting it as a gel. At the base, you'll find a touch of extra virgin olive oil, and on top, basil flowers and arugula flowers. You don't see tomatoes, there are no tomatoes, it doesn't taste like tomatoes, but you're eating tomatoes. That's the beauty of it. It's made from tomato vegetation water. We already had the chance to see it being made, taste it in the kitchen, and it's great to now enjoy it here at the table, admiring the view.

• Lotus Flower

  This is one of Fabrizio's signature dishes. A squid cut at 45 degrees, resting on green apple water. At its center you'll find a scampi tartare topped with Oscietra caviar. The green powder is parsley chlorophyll. I'm beyond excited because this is one of Fabrizio's iconic dishes. Not only that, recently the Michelin Guide turned 70 and listed the most iconic dishes in its entire history, and this one appeared alongside dishes like 'Oops! I dropped the lemon tart' by Bottura, 'Oro, riso e zafferano' by Gualtiero Marchesi, and Crippa's 'Salad 21...31...41...51...'. First of all, the texture under your teeth, and then the saltiness from the scampi and the caviar.

• Red Mullet Wafer

  This is the 'Red Mullet Wafer' accompanied by a potato foam over a base of bitter orange marmalade, and finished with rosemary oil. Technically, you should grab the red mullet with a napkin so your hands don't get greasy, but I like greasy hands, so I break the rules. This is an incredibly tasty bite – the crispy, greasy wafer, the cream, and then the tenderness and flavor of the red mullet inside. It's the 'greediest' dish we've had so far. Seriously delicious. There's no better word for it.

• Spaghetti al Pomodoro

  This is the 'Spaghetti al Pomodoro', where we particularly highlight the extra virgin olive oil from 'Madonna dell'Olivo'. This is their pure Rotondello variety. We make a cold infusion of yellow and red Datterino tomatoes. Then everything is emulsified with the spaghetti. I grew up in a restaurant where chefs always put the tomatoes into hot oil and toasted garlic. To be honest, that's what I still do at home. So it kind of makes no sense. A cold start, where the aromas are extracted, is much healthier. This here is water, small tomatoes, basil, unpeeled garlic, a splash of oil, a pinch of salt – and that's it. They're filtering it now. All the flavors go into the sauce. With a cold start, the oil never gets too hot, because there's water involved – so it never goes over a hundred degrees. It retains all its properties. Then it's strained through a coarse chinois. We collect this liquid – and that's what we'll use to toss our spaghetti. Now, his Spaghetti al Pomodoro have nothing to do with what we cook at home. My 'Caprese', in my opinion... Let's just say: it's not a fair comparison – the tomatoes here are just on another level. With the same ingredients, maybe you could compete. Time to taste. There are few things you can fall in love with here – one of them is definitely the tomato. Come here, try these tomatoes and you'll realize you've never really eaten tomatoes before. What an incredible dish. The oil blended beautifully with the tomatoes and leaves a pleasant, fatty aftertaste in your mouth. So it's actually rude not to scrape the plate. Guys, I'm floating.

• Big Fusilli with Sea Urchins

  The big fusilli with sea urchins on a savory vanilla cream, plus raw shrimp quenelles and orange zest. Now I get why they call it savory vanilla cream. Look. It looks exactly like vanilla custard. This was originally a traditional dish with a potato cream. One day there were no lemons left, so a kid – who no longer works here – used orange peels, and after blending them, it reminded him of vanilla cream. That's how the 'savory vanilla cream' name was born, and we built a dish around it – with sea urchins. It's velvety and silky, just like a pastry cream. Warm. Of course, it tastes like fish because of the pasta sauce. These fusilli are incredible.