Corrado Assenza, Johanna Ekmark

Un Sedicesimo 35b

“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.”
Read more

ISSN:  1972-2842 #35b

Curator:  Pietro Corraini

Binding:  staples

Pages:  16

Width:  17.0

Height:  24.0

Edition:  2014


You may also be interested in...

Check items to add to the cart or