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 fourth and final episode, dedicated to the most experienced cooking lovers, Claudio Di Bernardo, Chef of the Grand Hotel of Rimini, illustrates how to prepare Mackerel in Carpione of Citrus and Peach. A fish from the Adriatic combined with two IGP products (the pear and the nectarine peach) in a recipe of the ancient Italian tradition.
Social Media Manager for @inEmiliaRomagna and full-time mom.
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