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“Fegato alla Veneziana”- veal liver on top of caramelized onions with sage and polenta

Authentic spaghetti “alla carbonara”

“Porchetta alla Romana” – rolled pork with fresh aromatic herbs

“Panzanella” – summer Tuscan salad with tomato, bread and basil

Tortino al ciocolato caldo – chocolate “souffle”

Format:
Friday, 20/03/20, evening workshop

Class duration:
3 h

Host:
Slobodan Radeta

Price:
50 EUR