This is the second of four show cooking during the which four Chefs elaborate different plates utilizing Fior d'Italia fresh pasta.
In this show cooking Giovanni Parrella, Chef at Madrid based Chacabuco Restaurant, will present us the followings:
- Monkfish, Algae and Quinoa Filled Fresh Cannoli With Red Mijo and Bronte Pistacho Crunch.
- Cotognate and Roquefort Cheese Filled Fresh Cannoli in a Soft Grilled Pumpkin Cream, With a Cardamom Touch and Amaretto Jelly.
At the end of the show cooking it will be possible to taste the dishes.