Explore Food Presentation, Creative Food, and more!

Cucinare la trippa nella pentola a pressione con il mirepoix, il fondo di carne, gli odori e 5 grammi di sale. Tagliarla nella forma desiderata e i

Il Nido dell'Ape - chef Cristina Bowerman (Foto: F.Brambilla-S.Serrani) ** I have no idea what this is or what it's made of but it looks interesting.

Salvatore Bianco | Cannelloni di ricotta con provola, acciughe e broccoletti piccanti | Ristorante Il Comandante - Romeo Hotel Napoli

Cannelloni stuffed pasta with ricotta and provolone cheese, anchovies and spicy broccoli

bottura-consistenze-temerature-parmigiano

Osteria Francescana Massimo Bottura 3 Michelin Stars Best Italian Chef "Parmesan cheese in 5 different textures and temperatures"

Cuttlefish quicksand package

Cuttlefish quicksand package

Aurora Mazzucchelli | foto Lido Vannucchi | Sarde fritte gaspacio di susine ed estratto di alloro

Aurora Mazzucchelli | foto Lido Vannucchi | Sarde fritte gaspacio di susine ed estratto di alloro

Foodstarz PLUS /// Jumbo Shrimp on Spiced Olive Powder with Wakame, Yellow Beetroot and Yuzu (Citrus Junos) Sauce Sphere

Foodstarz PLUS /// Jumbo Shrimp on Spiced Olive Powder with Wakame, Yellow Beetroot and Yuzu (Citrus Junos) Sauce Sphere

2,260 Likes, 19 Comments - Chef Wuttisak Wuttiamporn (@chef_wuttisak) on Instagram: “''Ravioli'' -Mushroom Ravioli lWhite wine CreamlPumpkin seed oil -”

2,260 Likes, 19 Comments - Chef Wuttisak Wuttiamporn (@chef_wuttisak) on Instagram: “''Ravioli'' -Mushroom Ravioli lWhite wine CreamlPumpkin seed oil -”

petit tartare de luxe

Culinary art captured - Tartar by Chef Philippe Jégo has never been so beautiful, I would almost hesitate before taking a bite!

Pinterest
Search