Baby spring salad leaves with raw squid julienne, fresh broad beans and noto almonds

In the restaurant of my dear and admired friend Aimo, where his daughter Stefania is starting to take the reins, supported by the preparations of Fabio Pisani and Alessandro Negrini, we find a greater influence of haute cuisine in recent constructions, a superior level of articulations, with integral structures in many cases, as well as the pondered introduction of modern flavors within the idiosyncrasy of purity and tradition that has always distinguished the house.

A sublime testimony to this growing tendency is the small spring salad with peeled broad beans – cooked in an instan...