Corrado Assenza, Johanna Ekmark
Un Sedicesimo 35b
€5.00
“What everyone knows about the caper in terms of taste is actually the result of a distortion of its flavour profile by sea salt,” says the great Sicilian pastry chef Corrado Assenza. A new product, therefore, “that is derived from fresh capers but is not actually fresh capers.”
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ISSN: 1972-2842 #35b
Curator: Pietro Corraini
Binding: staples
Pages: 16
Width: 17.0
Height: 24.0
First Edition Year: 2014
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