Mousse cappuccino with mascarpone, rich chocolate biscuit with a soul of Aceto Balsamico di Modena PGIConsortium recipes, Desserts
Orange aspic with a heart of Port and foam made with Aceto Balsamico di Modena PGIConsortium recipes, Desserts
Sushi of deer filet with white polenta and gelatin made with Aceto Balsamico di Modena PGIConsortium recipes, Main courses
Tortiglioni with artichokes and slivers of Parmigiano Reggiano PDO, Balsamic Vinegar of Modena PGI and toasted pine nutsFoodblogger, Main courses
