the new sandwich signed the wine bar and bistro. brezel, spinach, cooked bacon, egg pochet, béarnaise sauce
cheek of a deer, birch leaves , turnips and forest butter
Kobe contamination with dolomitic
description will follow
distillation of tomato and rosemary for our gin and tonic
I and my friends…. Davide Scabin, Leandro Lupi, Luciano Zazzeri, Fabrizio Mantovani. Everyone committed to the pasta party and contest the chef cup 2014.
Fusillo Spelt of Felicetti, carbonara made with eggs of brook trout, prawn, asparagus and wild shoots resin
Event chefs cup
honey, vinegar, and berries
snacks wildthe charter of gin and tonicCarrot Cake 2013
Opening season of the new CermiSfera at the foot of the mountain.
We look after the kitchen, hoping for a sparkling winter season!
Work in progressSnack: black rice, hemp oil ,quail egg with truffle and saffron.Cooking the quail egg in the truffle juice is something interesting. We got a result of incredible colour and flavour!
Here we are, today we start working for the winter season!
Briefing for 6 hours……