Another challenge for The Unatainable.
Post by Daniella Petruccio
The word going around for homemade products of good quality like ours is vital.
We discover more every day and the community of Agrycult is ‘prescious’ darling.
A word here and there is growing between quite famous chefs but will eventually become a kind of challange.
Today we present to you Nando Vitolo. A young talented and passionate cook who is working at the restaurant Baia di Ponente di Anzio. Poor and really fresh fish like the marmora and egg of sword fish. Simplicity and great taste.
Speaking of fresh fish please enjoy the story, in fact the first episode of a chef from Cagliari (Sardenia) Enrico Secci. Why don’t you try the challenge of the unatainable? It looks like normal strings of tight and very spikey tagliatelline but during boiling in water and on the finished plate they are revealed for what they really are, unatainable! A chef from Milan in Corso Sempione wrote to me and said the unatainable cooks by itself. It does it all by its self!
Buon appetito! platewebsite http://www.latini.com/it/notizie/
Powered by