Course Savory Finger Food Carbonara – a New Interpretation with Espardenyas (Sea Cucumbers) See recipe
Recipes by Fina Puigdevall and Martina Puigvert Lamb’s liver and sweetbreads, sheep’s milk, wool, thyme and rosemary See recipe
Course Colorful Italian Pasta Superspaghettino with double tomato, basil cream and parmesan mousse See recipe