adelcambre:
The Crew
adelcambre:
The Table is Set
adelcambre:
Brian peruses the Wine List
adelcambre:
Come to Italy with Me
adelcambre:
Come to Italy with Me
adelcambre:
A selection of Breads
adelcambre:
Baccalà Mare Nostrum
adelcambre:
How to burn a sardine in three days
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Risotto where the river meets the sea
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An eel swimming up the river po
adelcambre:
Five ages of Parmigiano Reggiano in different textures and temperatures
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Tribute to Normandy
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Think Green
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Snails under the Grapevine
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Ravioli with leeks, foie gras and truffles
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Non-roasted Guinea fowl, prepared with different cooking techniques
adelcambre:
Non-roasted Guinea fowl, prepared with different cooking techniques
adelcambre:
Leaves
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Oops! I dropped the lemon pie
adelcambre:
Petit fours