Le Calandre Restaurant

The chef Massimiliano Alajmo offers specialties such as spaghetti with cuttlefish liver, oil and chilli, good meats stuffed with a delicious pigeon pate, polenta with herbs, egg carbonara, veal with oysters and caviar cream, kamut wheat pasta (spaghetti) with spicy seaweed pesto fillets, oysters, rice with liquorice oil, chicory and sweetened ricotta.