Gianluca Galliera
20 g. Grancrema al Parmigiano Reggiano D.O.P. - KH1
50 g. Carne salada del Trentino - 2Q9
5 g. Glassa all’Aceto Balsamico di Modena IGP - D20
60 g. Melanzane a fette cotte al forno
20 g. Parmigiano reggiano a scaglie
10 g. Rucola
q.b. Sale
q.b. Pepe
Cheese Spreads
Cured Meats
Glazes and Sweet Garnishes
5 good reasons to join the Menù Club
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