Hilde Soliani
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurtby Mehmet Gürs
In cantina Silvia Imparato, nostra signora di Montevetrano
The truths of the fish world revealed by Antonio Vasile. Against a thousand lies and dangerous commonplaces
A specimen of pecten maximus, the giant scallops from Northern Europe: they have a maximum of 15 cm and 15-17 rays. A precious food, always fashionable, the shells of Saint Jacques are named after the Saint venerated by the pilgrims to Santiago de Compostela (photo www.aphotomarine.com)
