Watch as famous Italian Chef Giancarlo Morelli prepares the exclusive cappellettis by hand. The recipe is made with Cream of Chestnut, strolghino, potatoes, black truffle, bread crumbs.
The Michelin starred Chef of the Pomiroeu just outside of Milan,.in Bergamo, shows how handmade pasta (in this case cappelletti) is made. The ingredients are that of a cold winter and mountains, chestnuts and truffles. Substance is key for Chef Giancarlo Morelli who took over the "pometo" (apple trees plantation) and trasformed it in a gourmet paradise.
It's time to up your pudding game and create a celebratory pudding fit for the Queen Elizabeth II's platinum jubilee. Take a look at the competition details and practice these inspiring pudding recipes.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.