More than a chef, Fulvio Pierangelini is a virtual wizard. With the mere touch of his hand, an ingredient becomes something unique and inimitable. One need only think of the chickpea cream with prawns, one of his most famous dishes; seemingly simple, often imitated but never equaled. In this case, combining potatoes, cod, self-produced extra virgin olive oil and bottarga (mullet roe) succeeds in creating a few grams of pure pleasure.
