Amberfish, coconut, prawns and sea urchin ice cream (2003)

Having registered in culinary school mostly for the copious presence of women therein, Mauro Uliassi, after cultivating his excessive passion for the female charm, developed along side a great love for the cuisine as well. It is thus thanks to women that today we can savor dishes such as this delicious amberfish carpaccio with coconut cream, parsley and Tropea onion, accompanied by raw prawns and sea urchin ice cream.