Have you always wanted to take cooking lessons with the greatest chefs from Emilia-Romagna? Now you can!
Tales from the FoodValley is a small series of 4 videos, made in collaboration with the association Chef to Chef – Emilia Romagna Cuochi, dedicated to some of the local dishes and products, created directly by the hands of some of the greatest regional chefs, and explained by them step by step, in order to repeat the recipes at home.
In this second episode Luca Marchini, Chef of L’Erba del Re,, Michelin starred restaurant in Modena, explains how to prepare Crespelle: the base dough, the ricotta and spinach stuffing, the walnut & Romagna’s shallot sauce as condiment, and the final touch: a few drops of Traditional Balsamic Vinegar of Modena DOP.
Social Media Manager for @inEmiliaRomagna and full-time mom.