Posts

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Appetizers on the Beach, Chef Francesco Sardegna, Ristorante Marina Grande (Sa)

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Pigeon in “ Terre di Siena” Crust -Chef Vincenzo Guarino, Il Pievano Ristorante (Si)

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In Love with Spring - Chef Lino Scarallo, Palazzo Petrucci (Na)

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Sunshine on a Cloudy Day, Chef Lino Scarallo, Palazzo Petrucci (Na)

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Spaghetti, Salt Cod, Gaeta olives, Dried Tomatoes and Juniper - Chef Domenico Stile, Enoteca La Torre a Villa Laetitia, (Rm)

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1, 2 Fantastic Firsts - Osteria Arbustico, Valva (Sa)

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Amazing Aperitifs and Appetizers, Osteria Arbustico, Valva (Sa)

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Marvelous Main Course - Chef Luciano Villani's Boneless Veal Shoulder, La Locanda del Borgo (Bn)

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Minced Marchigiana Beef, Field Salad, and Peschiole from Variano Paternora - Chef Luciano Villani - La Locanda del Borgo (Bn)

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Pistachio Dacquoise and Then Some - Pastry Chef Lucio Paciello - Palazzo Petrucci (Na)

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