Gianluca Galliera
5 g. Glassa all’aceto balsamico - D20
50 g. Carne salada del Trentino - 2Q9
20 g. Grancrema al Parmigiano Reggiano D.O.P. - KH1
q.b. Pepe
q.b. Sale
10 g. Rucola
20 g. Parmigiano reggiano a scaglie
60 g. Melanzane a fette cotte al forno
Cheese Spreads
Cured Meats
Glazes, Sweet Garnishes and Ganache
5 good reasons to join the Menù Club
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