The raw taste as nature creates 
When it comes to raw food first thing comes to mind Japanese food: sushi and sashimi served with soy sauce, wasabi, cocoa beans and so on.
But Italian food is not from mind, and given that the summer is approaching fast and all-Italian menu can be:
Pinzimonio vegetable
celery, bell pepper, carrot, fennel, cut into sticks and served with a vinaigrette or a tasty sauce, such as the one prepared with olives, anchovies, boiled egg yolk, oil and a tablespoon of sour cream (or soy alternative) all blended with an immersion blender and served in a martini glass.
tuna steak tartare served in a glass with some marinated plum tomatoes for a few minutes with a little 'oil, salt, pepper and some pieces of fresh ginger, creating alternating layers of colored and tuna and tomatoes (removed from the marinade) decorating the end with a few drops of balsamic vinegar and sliced \u200b\u200balmonds.
The cake? Well, a beautiful pineapple carpaccio : The best thing would be to place the pineapple for a few minutes in a blast chiller (-20) otherwise very good sharpening a knife and cut the fruit as serious if you cut slices of ham, cookies rest on of soft crust (maybe those of Loison) and all served with a little 'yogurt worked with a couple of tablespoons of honey, a simple but luscious cream or a coulis of berries (or berries or strawberries, a bit 'of sugar a few drops of lemon or succco half glass of dessert wine, all blended and served).
La bella stagione colora i nostri giardini facendo fiorire azalee, ortensie e rose mentre l'orto premia i nostri sforzi invernali con un tribudio di colori e sapori che, crudi o appena scottati, allegrano le nostre tavole e titillano, in modo salubre, le nostre papille. 
