Pil pil alla vaniglia pelle croccante agrumi e cicoria

Pil pil alla vaniglia pelle croccante agrumi e cicoria

Pil pil alla vaniglia pelle croccante agrumi e cicoria

Pil pil alla vaniglia pelle croccante agrumi e cicoria

In the picture: Pil pil alla vaniglia pelle croccante agrumi e cicoria.
Chef: Marco Visciola
Restaurant: Il Marin – Genova
We are writing to share our project, Tempi di Recupero, with you. Born in Italy 6 years ago, Tempi  di Recupero aims to increase awareness around food waste with an original and enjoyable approach. This year we decided to broaden our horizons and celebrate with a worldwide event – Tempi di Recupero Week. During this week, participants around the world will have the opportunity to share their visions of food upcycling. Tempi di Recupero Week also has a charity objective: part of the proceeds will be donated to two non-profit projects that are share our values.
Ready to learn more? From November 16 – 24 you have the opportunity to share with the world your own interpretation of food upcycling by creating a thematic menu item.We have attached additional information with further details about the week and the participation form.
https://www.tempidirecupero.it/

Cascina Barban meets il Balcone

Cascina Barban meets il Balcone

A special dinner prepared by chef Ruben Bresciani at the restaurant Il Balcone to celebrate the new natural wines produced by Cascina Barban from Val Borbera Italy. Here the menù…

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Brandacujun con insalatina di cavolo cappuccio combined with Baffalora 2018

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Lasagnette integrali Barban con pesto di cavolo nero e pancetta nostrana combined with Pian del re 2018

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Verza ripiena ed il suo brodino combined with Albera 2018

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La cheesecake di Ruben con noci e marmellata alle prugne “Barban” combined with Mostarino 2018

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The staff of the Il Balcone restaurant together with Cascina Barban

Ventresca basilico e radicchio

Ventresca basilico e radicchio

Ventresca basilico e radicchio

Ventresca basilico e radicchio

In the picture: ventresca basilico e radicchio for the project Tempi di recupero.
Chef: Marco Visciola
Restaurant: Il Marin – Genova
We are writing to share our project, Tempi di Recupero, with you. Born in Italy 6 years ago, Tempi  di Recupero aims to increase awareness around food waste with an original and enjoyable approach. This year we decided to broaden our horizons and celebrate with a worldwide event – Tempi di Recupero Week. During this week, participants around the world will have the opportunity to share their visions of food upcycling. Tempi di Recupero Week also has a charity objective: part of the proceeds will be donated to two non-profit projects that are share our values.
Ready to learn more? From November 16 – 24 you have the opportunity to share with the world your own interpretation of food upcycling by creating a thematic menu item.We have attached additional information with further details about the week and the participation form.
https://www.tempidirecupero.it/

Tempi di recupero cod parts

Tempi di recupero cod parts

Tempi di recupero cod parts

Tempi di recupero cod parts.

In the picture: Tempi di recupero cod parts

We are writing to share our project, Tempi di Recupero, with you. Born in Italy 6 years ago, Tempi  di Recupero aims to increase awareness around food waste with an original and enjoyable approach. This year we decided to broaden our horizons and celebrate with a worldwide event – Tempi di Recupero Week. During this week, participants around the world will have the opportunity to share their visions of food upcycling. Tempi di Recupero Week also has a charity objective: part of the proceeds will be donated to two non-profit projects that are share our values.
Ready to learn more? From November 16 – 24 you have the opportunity to share with the world your own interpretation of food upcycling by creating a thematic menu item.We have attached additional information with further details about the week and the participation form.
https://www.tempidirecupero.it/

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