Rocco De Santis has kept a close bond with the cuisine of his native Campania, which can be seen in the ingredients he features and the emotion his cuisine wants to evoke. The menu includes bottoni, fresh pasta stuffed with provola cheese and cuttlefish in zimino, a traditional method of cooking seafood in leafy greens – in this case, chard. For some other dishes, the inspiration is international; one example is eel yakitori with tosazu, almond and tarragon. The nearby Byzantine tower of the Pagliazza is considered by many to be the oldest building in Florence to maintain its original appearance.