Рет қаралды 217,982
Moreno Cedroni, the two Michelin star chef of the Madonnina del Pescatore, presents a brand new recipe with two extraordinarily versatile ingredients: octopus and beer. A set of many small processes makes up a dish capable of maximizing the properties of the cephalopod, an ingredient that has always been an "obsession" for the Senigallia chef. The mayonnaise obtained from the collagen of the tentacles, the use of raw craft beer, together with the trick to obtain the foam, make this recipe a gastronomic pearl for true gourmets.
In collaboration with Birra Baladin