Soya steaks served on a bed of spring onions with grilled figs, Parmigiano Reggiano PDO and Balsamic Vinegar of Modena PGIFoodblogger, Main courses
Duck ravioli with Aceto Balsamico di Modena IGP, ginger foam and potato creamMain courses, Ricette d’autore
Carnaroli rice with 24 month Parmigiano Reggiano PDO (in 3 ways) and Balsamic Vinegar of Modena PGIMain courses, Ricette d’autore
Baked couscous with clams, green olives and capers, onion confit and pistachio concasseFoodblogger, Main courses