Duck liver escalop with melon, aceto balsamico, Parmigiano Reggiano ice-cream and crispy Prosciutto di Parma – by Gaetano Trovato

. . . . . . . . . The Michelin Guide awarded his cuisine two stars, the Veronelli Guide bestowed three of its coveted étoiles, and the Gambero Rosso granted him two forks. ‘Cooking is simple with the right produce’, is one of his mottos. What Gaetano Trovato means by ‘cooking is simple’ can … Continue reading