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Matteo Baronetto: risotto, alloro e midollo. Un boccone di velluto…
Una Genovese memorabile al Gatto Nero.
Dal Magorabin di Torino un piatto sontuoso.
The Unbearable Lightness Of Being. A Gatto Nero ‘s Classic.
Monsieur Ragoût, rest. Profumo DiVino, Treiso (CN)
GREAT DISH: QUAIL, POTATO AND FOIE GRAS SAUCE. Rest. MASSIMO CAMIA – BAROLO
GREAT DISHES: FARAONA ALLA CACCIATORA – REST. BANDINI
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