TRICOLOR FARFALLE
WITH BOILED OCTOPUS,
POTATOES WITH PARSLEY,
CROCKING CELERY AND
CHERRY TOMATOES
DIFFICULTY
PREPARATION TIME
50′
SPELT FUSILLI
WITH PORCINI MUSHROOM,
DRY BLUEBERRIES AND
ROSEMARY FRAGRANCES ON
PARMIGIANO BASKET
DIFFICULTY
PREPARATION TIME
15′
STROZZAPRETI WITH RED LENTILS
WITH “VEGAN” CARBONARA
OF SOYA AND CURCUMA,
SMOKED SEITAN AND
JULIENNE OF ZUCCHINI
DIFFICULTY
PREPARATION TIME
15′
MACCHERONI WITH
CASTELMAGNO DOP CREAM,
SPECK TRENTINO AND
BITTER COCOA POWDER
DIFFICULTY
PREPARATION TIME
15′
