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ALifeWorthEating: 10th Course: Foie gras crunch with almonds from Noto, igp hazelnuts from Piemonte, injected with 40-year aged balsamic vinegar, interior shot
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ALifeWorthEating: 10th Course: Herb-crusted lamb and mint with baked potato
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wesbran: Tribute to Vignola
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giovhAnnah: relax
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tuna bites: sul tronco
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Masssssimiliano: R041011
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tuna bites: Macelleria
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Gianlucamonaco: Chambord chateau
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tuna bites:
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tuna bites:
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tuna bites: