Italiano
Recipes
Gnocchi ripieni da Gigino a Vico Equense: ecco la ricetta dello chef Abbate
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Lo chef Gennaro Esposito della Torre del Saracino ci racconta il suo Soffiato ripieno con ragù di lumachine di mare.
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Lo chef Domenico Iavarone e la sua Triglia in patate fritte con lattuga romana e ravanelli
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Colazione da Tiffany: Panndibufala e Cioccolato al caramello mou salato e Carcadet nuit d ‘ètè
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Zucca 4.0
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Lo chef Nino di Costanzo ci racconta il suo Napul’è…!
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Il Tubetto fichi secchi scarole alici e olive firmato dallo chef Domenico Iavarone
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Pietro D’Agostino fedele ambasciatore dei sapori siciliani ci racconta il suo crudo di mare
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Crudo di Gamberone rosso , piccola Caponata di biscotto integrale , su vellutata di scarola ed olive nere
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“Infinitamente Mela”
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