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Fabrizio Vindigni ha publicado una actualización
hace meses (editado)
Sibari Karnak risotto, Rossano licorice, chopped shrimp with organic lemon, borage flowers, confit garlic cream and oil, sweet Calabrian pecorino cheese. I’ve been wanting to use these ingredients for a long time to pay homage to Magna Graecia, my territory, with a risotto that truly represents it. Those who know me know I’m SUPER CRITICAL with myself, in everything, but this time I’m truly super proud of the result. Any advice is welcome ❤️
Mercedes Delgado de Miguel, Betza Medina y6 más9 Comentarios-
Level:
Executive Chef
No me extraña que estés orgulloso, porque ese risotto se ve soberbio. Solo se me ocurre un consejo: cuando lo vuelvas a hacer haz bastante cantidad y nos envías unas raciones 😆😆😆
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@beatriztorijagmail-com y’all officially invited for a dinner in Calabria 😬
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Level:
Sous Chef
Wow, this looks incredible Fabrizio! 🤩 You can really feel the passion you put into it and honestly, you have every reason to be proud. I can almost taste all those layers of flavor just from the photo!
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@lanamihajlovic thank you so much!
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Level:
Executive Chef
Consejo ? No necesitas consejo para este platazo Fabrizio .
Es espectacular 😍😍👏👏👏-
@loles-mhotmail-com you’re super kind
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BEAUTIFUL!
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@polsanchezdavison thank you so much
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