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ACETO BALSAMICO - MASSIMO BOTTURA

ACETO BALSAMICO - MASSIMO BOTTURA

Who better than one of the most creative Modenese chefs on the scene today, to reveal the great possibilities of balsamic vinegar. In this book Massimo Bottura, chef and owner of the Osteria Francescana, shows how this "ancient" ingredient is very topical, it is combined with sweet and savoury, a drop and everything is transformed. With great inspiration and a pinch of irony. Bottura offers a cuisine that really knows new, but with a well-defined history.

Translated with www.DeepL.com/Translator

ISBN 88-86174-74-8

Lingua: Italiano

Pagine: 69

Other pictures

  • Cooked pear with mulled wine saba style
  • Timbale of risotto with parmesan cheese in a tongue crust

Base price € 20,50