A complete joy!
A very simple vegan recipe with a creamy pesto and glacial mint.
Come and visit us at Wedoyoga Summer Festival!
Tuscany agrifood tradition evolves, changes and takes a new shape, moulded by the learned and farsighted hands of Severino Becagli. The company, ...
Cut aubergines in slices and grill them
Cut tomatoes in little cubes and put it in a bowl. Add pomegranate seeds, parsley finely chopped, onions finely chopped, mint finely chopped, and aubergines when they are ready.
For the dressing: Olive oil and
(this powders is a mix of Venere rice flour, fine Volterra salt; aromatic herbs; lemon juice powder; spices; flavourings and dehydrated summer truffle (Tuber aestivum Vitt) 0.5% ( corresponding to 1.1 g of fresh truffle).
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