Tuesday, May 8, 2012
The typical appetizer of every Mantuan meal is this kind of consomme.
What's the recipe? Pretty simple: pour very hot meat stock, the same used for to cook fresh pasta into, into a cup, add Lambrusco wine at will and, if you like, a good sprinkling of Parmesan cheese.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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