When food became Art

FOOD PORN

5 luglio 20135 luglio 2013 by Barbara Bozzini

Dishes of the highest quality, made with certified products and well-established value. At “Filanda” Restaurant (Asola -Mantova) Food became Art in the hand of the Chef F. Neziri,enthusiastically and successfully transformed the noble and sublime creative art of cooking.

pic of Seared quail breast served with her eggs on filangè Zucchini with Cherry Tomatoes, Basil and Caramelized Fig. — Seared quail breast served with her eggs on filangè Zucchini with Cherry Tomatoes, Basil and Caramelized Fig.

sea bass tartare — Sea bass tartare with citrus and mustard

pic Salmon flower poetry — Salmon flower poetry

F.Neziri Signature... tnx Chef! — F.Neziri Signature… tnx Chef!

Pedro Ximénez Liquor — Pedro Ximénez (also known as PX and many other variations) is the name of a white grape grown in certain regions of Spain, and also a varietal wine, an intensely sweet, dark, dessert sherry.
PX has cottony shoots, smallish 5-lobed leaves, elliptic berries, smallish conic bunches, and late fruit set. The soft, thin-skinned berries produce a very sweet juice.
The Pedro Giménez of Argentina has hairy shoots, whole or 3-lobed leaves, roundish berries, branchy bunches and sets fruit earlier.

Barbara Bozzini

me@barbarabozzini.com

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When food became Art

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