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Soul Kitchen

Il pizzocchero che diventó raviolo

Pasta fresca al grano saraceno, verza, spinacino, patate, fonduta e polvere di cavoli.
Sapore molto simile a quello dei pizzoccheri classici.

silviamar

Una loro personale e moderna rivisitazione di un classico della cucina Valtellinese.
Pasta fresca al grano Saraceno, verza, spinacino, patate, fonduta e polvere di cavoli.
Squisito.

Il pizzocchero che diventó raviolo

served at “Soul Kitchen”

Soul Kitchen

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Soul Kitchen