AWARD
Carpaccio of duck breast
the flavors of fall and escape to the tropics.
Tris carpaccio of duck with mango brandolade oil seasoned with salt and pepper flavored with white truffle oil with pomegranate and goat cheese with black truffle perlage and cheese. With this recipe, Marco Feroci (pictured with a work by Domenico Purificato) won the prize cook without fire.
"I chose to adhere totally to the fire without preparing the products immediately, without bringing home already cooked. Choose quality ingredients - the lawyer added Wild - is the first step towards a cuisine that emphasizes color and flavor. " Match Bubbles Gavi La Scolca "Ruger" to toast the very successful race.
"I chose to adhere totally to the fire without preparing the products immediately, without bringing home already cooked. Choose quality ingredients - the lawyer added Wild - is the first step towards a cuisine that emphasizes color and flavor. " Match Bubbles Gavi La Scolca "Ruger" to toast the very successful race.
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