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After the historic episode with Pino Cuttaia, we are talking again about cuttlefish, this time focusing on the Ink. Tommaso Arrigoni, one Michelin star chef at the Innocenti Evasioni restaurant in Milan, presents two recipes: black spaghetti with cuttlefish ink (sometimes named squid ink) in the original version but with the use of all raw ingredients; risotto in a much more technical variant, working on textures and colors, also through the creation of a "cuttlefish black stock”, yet another demonstration of the great versatility of this cephalopod.
In collaboration with Waveco waveco.it/en
Watch the video with the three signature dishes based on cuttlefish by Pino Cuttaia: • 3 ricette con le seppi...
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