bar.it

bar.it

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Il moderno riferimento dell'universo bar. inForma Forma riForma
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L’asso del Bartending, classe 1989 tra i protagonisti della quinta edizione del Festival Abruzzese “Di che gusto sei”.

L’asso del Bartending, classe 1989 tra i protagonisti della quinta edizione del Festival Abruzzese “Di che gusto sei”.

Hotel Adriatic - Rovigno / Croazia

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Blue potato canape' with caviar.  4 small blue potatoes, 1 oz tin of fresh Calvisius caviar, one tablespoon of sour creme, few leaves of terragon for decoration, salt.  Wash the potatoes and steam cook them for about 20 minutes. Let them cool off and peal them. Cut a quarter inch slices, slightly salt them and arrange them in a plate.  Top them with a touch of sour cream, a spoonful of caviar and few terragon leaves.

Blue potato canape' with caviar. 4 small blue potatoes, 1 oz tin of fresh Calvisius caviar, one tablespoon of sour creme, few leaves of terragon for decoration, salt. Wash the potatoes and steam cook them for about 20 minutes. Let them cool off and peal

Charles Flammino

Charles Flammino