We returned to one of the most famous restaurants in the city, the realm of chef Michael White, alongside a fantastic collection of wines assembled by Francesco Grosso. We started with a tuna carpaccio, with a successful play of fruit and almonds and grilled octopus smoked potato, pickled red onion, chili, tommato.. Then, risotto with porcini mushrooms, then bagna cauda and roasted duck breast. The raw material is not discussed, of course the authentic Italian flavour was a little less. We will come back to try the glorious fusilli braised octopus and bone marrow. The service is perfect, starting with the sommelier. The wine list, we said, is a dream, with a quality in particular on Italian white wines that’s hard to find in the best restaurants of Italy.