Bites of snapper over a cream of peppers with a hint of Aceto Balsamico di Modena PGIConsortium recipes, Main courses
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