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tagliolino nero con seppie, pomodorini e vellutata di piselli
garlic oil and chilli spaghetti with burrata cream and pink prawn tartare
Last Update: 2023-04-11
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jean-claude lobato, chef ed assessore di alimentazione nella grande ristorazione, dimostra che l'uso dei legumi permette di diminuire i costi di utilizzazione e il valore nutrizionale dei menu offerti nelle mense collettive. vellutata di piselli
with an analysis of costs and nutritional values, institutional catering chef and adviser jean-claude lobato demonstrates that legumes could improve exploitation costs and the nutritional value of the menus offered in institutional dining rooms.
Last Update: 2018-02-13
Usage Frequency: 1
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