The makeover of Chefslab, Chef Sergio Pérez's experimental culinary idea, by architecture firm Héctor Fernandez Elorza has made the space more usable and improved the quality of the experiences of both the Chef and the participants in the events and cooking classes.
After listing the ingredients required to make this refined seafood and vegetable appetiser in our last post, let us see how to prepare it. The recipe is by the award-winning chef from “21.9” restaurant at Tenuta Carretta in Piobesi d’Alba, who adds a new twist to a classic of Ligurian cuisine
A seafood and vegetable appetiser served over sailor’s biscuits, interpreted by Flavio Costa, the starred chef from “21.9” restaurant at Tenuta Carretta in Piobesi d’Alba. This is his creative version of a delicious traditional dish from the region of Liguria
A light summer recipe of striking originality, simplicity and elegance from Antonia Klugmann, the award-winning chef at “L’argine” restaurant in Vencò (Gorizia). An easily made dish that is sure to make a good impression!
A pasta dish to enjoy year-round, even in mid-summer. Created by Herbert Hintner, a chef at “Zur Rose” restaurant in San Michele Appiano (Bolzano), the recipe combines two traditional ingredients from the Alto Adige region: powdered dried pears and grey cheese
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