Luca Zucchini
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt by Claudio Sadler
Identità Golose Milano Un'animella da applausi e tante altre delizie di Salvatore Bianco ospite a Identità Golose Milano
In Cibum – Alta Formazione Gastronomica
This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad
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