Scampo Arrostito sul Carapace con Spuma di Crostacei, Piselli, Carote e Caviale di Trota + Bao con Battuta di Scampo e Caviale di Trota

This dish, a signature creation at the two-Michelin-starred Arnolfo in Colle di Val d’Elsa, Tuscany, fuses Italian coastal technique with Asian-inspired bao bread. The name, “Piattoriccomicificco” as it appears on the menu, translates to a rich, theatrical plate: roasted scampi served on its own carapace, accompanied by a light crustacean foam, sweet peas, carrots, and trout caviar, plus a steamed bao bun filled with chopped raw scampi and more trout roe. The dish is essentially a duo—a hot roasted course and a cold, delicate bao bite.

Key ingredients include whole scampi (Nephrops norvegicus), whose carapace is used as a natural vessel for roasting to maximize flavor. The spuma (foam) is made from the scampi shells and heads, creating an intense crustacean essence. Peas and carrots provide freshness and color, while trout caviar adds briny pops of texture. The bao bun, filled with a battuta (chopped tartare) of raw scampi, introduces an Asian counterpoint that is rare in traditional Italian dining. Chef Gaetano Trovato, who leads Arnolfo’s kitchen, is known for such playful, modern interpretations of Tuscan ingredients.

A great version hinges on perfect scampi—sweet, firm, and not overcooked—and a foam that is airy yet deeply savory, not thin or watery. The bao must be soft and steamed, not chewy, and the raw scampi tartare should be seasoned minimally to let the seafood shine. Regional variations are not documented; the dish remains a unique offering at Arnolfo, though similar concepts appear in other Michelin-starred Italian restaurants that blend seafood with bao or dim sum. The contrasting temperatures (hot roasted scampi vs. cold raw tartare in a warm bun) are the hallmark of a standout execution.