Italiano
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Cremoso all’olio extravergine di oliva, nocciole e sorbetto di arancia e frutto della passione
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Semi di sesamo, piccoli tesori fonte benefica per l’organismo
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Il Corbarino, non un semplice pomodoro
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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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Olive Caiazzane, l’oro di Caiazzo
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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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Cous cous: l’unione di granelli di semola simbolo di pace
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Primo Beerday: a Salerno formazione e abbinamenti pizza e birra
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