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How to taste >Recipes>Chef Suggestions

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      • Port Wine Caramelised Tomatoes, Raspberries and Cherries

      • Hot Parmigiano-Reggiano Heart with Crayfish Tails and Red Wine Sauce

      • Truffle Mashed Potatoes with Egg Yolk and Green Asparagus

      • Cardoons with Crayfish, Mint and Parmigiano-Reggiano Cheese

      • Fresh Figs with Parmigiano-Reggiano Cream and Marsala Wine Sauce

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  • Port Wine Caramelised TomatoesPort Wine Caramelised Tomatoes

    JOAQUIM DE SOUSA

     Ristorante Valle Flor
    Hotel Carlton Pestana
    Lisbona

     

  • Hot Parmigiano-Reggiano HeartHot Parmigiano-Reggiano Heart

    FRANCO LUISE

    Ristorante Cipriani
    Hotel Lapa
    Lisbona

  • Truffle Mashed Potatoes with Egg YolkTruffle Mashed Potatoes with Egg Yolk

    MIGUEL CASTRO E SILVIA

    Ristorante Bull & Bear
    Oporto

  • Cardoons with CrayfishCardoons with Crayfish

    FERNANDO J. CORDOBA

    Ristorante El faro del Puerto
    Cádiz (Spagna)

  • Fresh Figs with Parmigiano-Reggiano CreamFresh Figs with Parmigiano-Reggiano Cream

    ORIOL VICENTE

    Ristorante Lungomare
    Barcellona

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