Controfiletto cardi e zabaione salato
Controfiletto cardi e zabaione salato
In the picture: Controfiletto cardi e zabaione salato.
Chef Marco Viscola & Fabrizio Rela
Restaurant: Il Marin Calata Cattaneo, 15, 16128 Genova GE
Serving Dashi Stockfish
Serving Dashi Stockfish
In the Picture: Serving Dashi Stockfish.
Chef: Sabrina Pinto
Restaurant: Capo Santa Chiara, Via al Capo di Santa Chiara, 69 r 16146 Genova
Peu HB Genova loves game
Peu HB Genova loves game
In the picture: Peu HB Genova loves game
Restaurant: HB Genova Via Gerolamo Boccardo, 5r, 16121 Genova GE
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
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…
Brandacujun con insalatina di cavolo cappuccio combined with Baffalora 2018
Lasagnette integrali Barban con pesto di cavolo nero e pancetta nostrana combined with Pian del re 2018
Verza ripiena ed il suo brodino combined with Albera 2018
La cheesecake di Ruben con noci e marmellata alle prugne “Barban” combined with Mostarino 2018
The staff of the Il Balcone restaurant together with Cascina Barban
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/
Il Merluzzo dalla testa alla coda
Il Merluzzo dalla testa alla coda.
Il Merluzzo dalla testa alla coda. In the picture “Spaghetto,cipolle alla brace,trippe e fegato affumicato”
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.
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/
Il diamante nel bosco
Il diamante nel bosco
Il diamante nel bosco is A double composition of the same sweet: on the top of the dish the forest inside the the dish the truffle.
Restaurant: Il Marin