Caprese di pesce spada fresco: 400 g di pesce spada, 400 g di mozzarella di bufala, 4 pomodori a grappolo, basilico fresco, olio extravergine d’oliva, sale Maldon e pepe q.b. #Wonderfooditaly #FrancescoBruno
Sformatini di Parmigiano Reggiano | Bertazzoni These flans served with caramelized scallions and Prosciutto Crudo di Parma are a great appetizer to start an authentic dinner as if you were in Parma. Close your eyes while tasting this enriched flavour and you will believe of being seated in a fancy restaurant in the main piazza. Can you see the warm light on the ancient buildings and hear Italian voices speaking and laughing?