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 Daniele Fabris, 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 instant – Noto roman almonds and a generous julienne of raw squid, signed by a clairvoyant, beautiful lemon marmalade that adds a sweet and sour counterpoint. Immaculate in flavor and texture – nature and nothing more – fresh vegetables, a healthy lightness to the dish, an exuberance of nuances from the chosen components, a conjunction of diversity and colors… a ravishingly contemporary and virtuosic creation.