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1. faraona in gelatina di sidro con pistacchio e citron confit, maionese di fragole e olio aromatizzato al caffè di Marina
Cosa amo? Storia e geografia del cibo, tra le altre cose. Di questo mi piace parlare in rete e nella vita, perchè mi permette di viaggiare attraverso il mondo e dentro me stessa. Assaggiando tutto, naturalmente, per "assorbire" e magari arrivare a "sapere" con cuore e palato, ancora prima di "capire" con la testa.
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