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Fabio Barbaglini chef, Italy, Europe
746-65476 - Fabio Barbaglini chef, Italy, Europe
Banana evolution, Fabrizio Ferrari chef, Bergamo, Italy, Europe
746-65522 - Banana evolution, Fabrizio Ferrari chef, Bergamo, Italy, Europe
Trussardi alla Scala restaurant, Milan, Italy, Europe
746-65530 - Trussardi alla Scala restaurant, Milan, Italy, Europe
Purple caulyflower cous cous with khaki and chestnut mousse, Claude Bosi chef,  London, England, UK, Europe
746-65460 - Purple caulyflower cous cous with khaki and chestnut mousse, Claude Bosi chef, London, England, UK, Europe
Risotto with mushrooms, pumpkin and its flower, Fabio Barbaglini chef, Italy, Europe
746-65479 - Risotto with mushrooms, pumpkin and its flower, Fabio Barbaglini chef, Italy, Europe
Sepia ravioli in boletus mushroom consommé, Andrea Berton chef, Milan, Italy, Europe
746-65539 - Sepia ravioli in boletus mushroom consommé, Andrea Berton chef, Milan, Italy, Europe
Risotto with mushrooms, pumpkin and its flower, Fabio Barbaglini chef, Italy, Europe
746-65478 - Risotto with mushrooms, pumpkin and its flower, Fabio Barbaglini chef, Italy, Europe
Beetroot en cocotte with pine tree essence, Emmanuel Renaud chef, Megéve, Savoie, France, Europe
746-65465 - Beetroot en cocotte with pine tree essence, Emmanuel Renaud chef, Megéve, Savoie, France, Europe
Sepia ravioli in boletus mushroom consommé, Andrea Berton chef, Milan, Italy, Europe
746-65538 - Sepia ravioli in boletus mushroom consommé, Andrea Berton chef, Milan, Italy, Europe
Lobster and mussel soup, La Ghinghetta restaurant, Portoscuso, Sardinia, Italy, Europe
746-65511 - Lobster and mussel soup, La Ghinghetta restaurant, Portoscuso, Sardinia, Italy, Europe
Amor polenta with cold zabaione with Moscato di Scanzo, Fabrizio Ferrari chef, Bergamo, Italy, Europe
746-65521 - Amor polenta with cold zabaione with Moscato di Scanzo, Fabrizio Ferrari chef, Bergamo, Italy, Europe
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