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Basic Techniques
Pastry Making
Meat Dishes
Fish Dishes
The Art of Food Presentation
How to put together a Menu
SPRING MENU NO. 2
Ricotta and prosciutto mousse in gelatine
Hot tuna carpaccio with oil and lemon
Crêpe bundles with asparagus and bechamel filling
Chicken supreme with seasonal vegetables
Raspberry tiramisù
Drinks
Montefalco white
Biferno rosé
Brachetto d' Acqui
CALORIES MENU
Total calories for each recipe :
per serving: 1857 KCal
per 100 g: 856 KCal
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- P.IVA 01568510984 - Fully Paid-In Capital Stock 10.400,00 Euros - Luciano Bertani ©1999-2010