Fresh linguine from the historic Pastificio Vattioni in Alghero, dressed “alla Algherese”: tomato sauce, fresh cherry tomatoes, clams from Arborea, olives and cucunci (the fruit of the caper).

Handcrafted campanelle pasta from Vattioni pasta factory in Alghero, with pistachio pesto and raw scampi: a sweet, soft and enveloping meeting with the sea. Recommended wine: Parallelo 41 or, if you feel like daring a little: Itan

Handcrafted caserecce pasta from Pastificio Vattioni in Alghero, with saffron cream and mullet bottarga. A dish that brings together intensity and delicacy.

The sea becomes rice: black as ink, rich like our tradition. Thin strips of cuttlefish and their ink, with lime zest and saffron. Recommended wines: “Sessantaquattro” or “Anemone”