6 fresh oysters


Extra virgin olive oil


Lemon juice

Slices of toast


“I open the oysters, then I vacuum-pack them together with their water, into a plastic bag and I steam them at 70° C for 20 minutes. Once that they got cold, I season the oysters with salt (if necessary), oil and pepper. I finely whisk and then cream the mixture into an ice-cream maker, the same procedure used to make a sorbetto. I finally serve it with some drops of lemon juice and toasted bread slices with a drop of extra-virgin olive oil”.