Let's forget the words “classic” and “traditional” - in the Italian Edition the pizza dough is made with sourdough, of three grades of flour (two Italian, one Ukrainian) and ripening from 40 to 60, chicken liver for Chicken Marsala is stewed in dessert wine, tortellini with turkey complement a cozy broth on a farm chicken, while seafood pasta is dominated by ... seafood. The standards of the Italian dessert - Tiramisu, Cannoli, Baba Limone - are also refracted by a multicultural lens. The Italian cuisine of our time - modern, different - after a thorough but respectful editing. No, we do not cook according to the old grandmother’s book of recipes, but carefully store it on the most honorable bookshelf.
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