Alfonso ed Ernesto Iaccarino | ristorane Don Alfonso 1890 | Sant'Agata Sui Due Golfi, Napoli

Photogallery - L' Estetica del Cibo - Food aesthetic

Pietro Leemann

Photogallery - L' Estetica del Cibo - Food aesthetic

Enrico Bartolini

Anchovies in saor and “carpione”. An extraordinary seafood starter: anchovies, once stuffed with fresh spring onion according to the traditional ''Saor'' preparation, are gelatinized with the so called ''carpione'' (a kind of marinade).

CHEF-ANDREA-SARRI PRESIDENTE JRE ITALIA

CHEF-ANDREA-SARRI PRESIDENTE JRE ITALIA

Giuseppe Iannotti

Photogallery - L' Estetica del Cibo - Food aesthetic

Alfonso ed Ernesto Iaccarino | Veli di cipolla cotti sotto la cenere con gamberetti, lardo d'Irpinia e olive nere

Ernesto Iaccarino-Veils of onions cooked in the ashes with shrimp, bacon and black olives Irpinia

Michele Biagiola

Spaghetti con verdure cotte, crude e fiori~~ Spaghetti with seasonal vegetables and flowers

Gaetano Trovato

Grand Chef Relais & Châteaux, Gaetano Trovato gives you a recipe for carnaroli risotto scented with San Gimignano saffron with braised veal.


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