At Corte del Mago, Chef Alessandro Ferrara orchestrates a contemporary Italian seafood experience, deeply rooted in Southern and Central Italian traditions yet elevated with modern precision. The "Noce di capesanta in crosta di mais" exemplifies this philosophy, presenting a perfectly seared scallop encased in a delicate corn crust, its inherent sweetness balanced by a smoked savory zabaglione and the saline whisper of coral bottarga. Ferrara's meticulous approach to raw materials shines through, evident in the vibrant "Risotto al ristretto di crostacei," where the intense aroma of shellfish reduction harmonizes with the bright zest of lime and the creamy richness of burrata. Dishes like the "Alici in carrozza di melanzana viola" further showcase his innovative spirit, marrying humble anchovies with the piquant depth of 'nduja. Each plate, from the crisp tempura of baccalà to the tender "Tonno rosso alla galiziana," reveals a thoughtful interplay of textures and clean, resonant flavors, reflecting a culinary journey of continuous research and refined technique.