It indeed was pizza time and Chef served us a veg which is a classic and another meat variant but I should say "pizza is love". To me the quote always connects when it comes to pizza "Why cant any one look at me like how I look at pizza" lol. That's how much I love pizza but we have been insanely exploited to agree the overloaded thick desi variants as pizza when the authentic ones are the most thin varients you could find. 

       Bianca con pesto e bocconi di promodoro (translated) White with pesto and tomato morsels. Its not your regular pizza as it has no sauce in the base which is the unique and we normally not ware of it. This variant was made with sun dried tomatoes, mozzarella cheese , olive oil and herbs and rest is magic. This slice defined what REAL PIZZA is all about. Simple ingredients - simple dish but divine flavors. 

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        The next meat variant was Come piace allo chef (translated to "As the chef likes" done with tomato sauce, mozzarella, gorgonzola cheese, prawns tossed in basil pesto , jalapeno and rocket leaves. As the name suggests, "As the chef likes", its interpretation of each Chef's liking and thought process. Chef's own version of this was brilliant as the prawns with that basil pesto cleansed the palate with one level fo flavors when the mozzarella cheese added the sticky texture to it and makes the overall pizza irresistable.

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           Then came in the other part of Primi (starch dishes). In came Ravioli ripieni di patate e broccolli, salsa di pomodorini e basilico (translated as Ravioli stuffed with potatoes and broccoli, tomato sauce and basil) and the green color tortellini was from the broccoli extraction and infusion into the dough. The dish was subtle and exactly what we would expect from a ravioli dish. 

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                Next came in ravioli di pollo con salsa ai funghi (translated chicken ravioli with mushroom sauce) which also was equally appetizing and the rich mushroom sauce was indeed heavenly. Now we almost got the whole experience of the festival but Chef told he has something that we normally might not expect from a meat dish but here it is and indeed it added the surprise element.  

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                 From secondi (main entree or main course) came in agnello al caffe mousselini di patate verdurine estive (translated 'lamb with coffee mousseline potato summer vegetables') was an interesting dish as you normally cannot relate espresso (coffee) with meat and it feels weird when you picture it in your head but not on Chef's I presume. He did insist on his twist to infuse the espresso sauce at the right amount that you get the smokiness and the dark intense flavors from it while the tender juicy meat seats over white sweet sauce along corn salad. The combination might look quite weird but then as you slice down the meat and savor one bite of all the elements, you do realize IT WORKS.. The meat could have been medium rare and more soft for me as it was more on well done side. But nonetheless the espresso indeed works. The elements do work harmoniously that this dish is indeed quite a surprise of the night.