For starter, Antonio recommends: culatello di parma with bigeye tuna, tabouleh with fresh sea bass and homemade yogurt, salad with crab, orange and raspberries, then - Sicilian octopus or dorado in jraime sauce, salmon steak with grilled green asparagus and of course, homemade pasta that Antonio prepares in a maritime style, in the Sicilian style with seafood: Spaghetti "Alla Quitarra" with king crab and red caviar, trecce with octopus ragout and salted lemons, sardi gnocchetti, cacho e pepe with crab bisque, Sardinian spaghetti with bottarga and pecorino sardo, orecchiette with sardella sauce and tuna and kalamarata sperm with lobster, stracciatella and arugula. Also a special pride - Israeli (non-pizza!) Manakish in four variations: with capers and anchovies, stracciatella and tomatoes, Sicilian tuna and caramelized onions in cider, mortadella, stracciatella and pistachios. For the company we are preparing a side of lamb with baby potatoes, which will only need to be heated in the oven and add sage.