Giancarlo Perbellini
Taste of fish ravioli with dried perch roe
Dall'Italia La Sicilia, la Toscana, il Piemonte: così lo chef Giuseppe Lo Presti cambia pelle all'Osteria Arborina
Ligurian, an art and food lover, while waiting to eat, he writes about what he’s already eaten: food worth writing, worth eating
