CHEF’S PASSERINI TRIKALINOS BOTTARGA RECIPE AT OMNIVORE 2011
Trikalinos Premium Grey Mullet Bottarga recently participated to the Deauville’s Omnivore Festival (20-22/02/2011), to which had the opportunity to communicate it’s brand and products to the Gastronomic world (Chefs, gastro-journalists, gastro-lovers) and had received a lot of flattering comments and appreciation, as well.
In addition to that, the young Italian Chef of Rino Restaurant, Giovanni Passerini decided to combine one of his typical dishes with Trikalinos Bottarga, right after he tasted it.
Furthermore, Passerini was awarded as the most creative Chef of the festival
(http://emploisaisonnierhotellerierestauration.over-blog.com/article-le-palmares-de-l-omnivore-food-festival-2011-6770, pl. enter this site in order to read more about G. Passerini at Omnivore Festival).
Ravioli de poisson fume à l’oignon confit,Trikalinos poutargue et radis smoked fish ravioli with candied onions, bottarga and radish