The fresh and delicate flavour of Foodlab's new summer recipe
A 'millefeuille' with a delicate taste based on rice and salmon. Et voilà, a new recipe created by Gianpaolo Ghilardotti, the chef-entrepreneur at the helm of Foodlab, an Italian company based in the Parma food valley that has been importing, processing and distributing salmon and other fish specialties from cold seas throughout Italy for over 20 years of the North.
A fresh dish, with intriguing flavors, beautiful to look at and simple to prepare. It will be a pleasure to bring it to the table this summer.
The delicacy of natural Norwegian salmon from the Fumara line combines harmoniously with the fragrance of yume rice which, of Japanese origin, is particularly suitable for preparing sushi. The avocado, creamy and with an almost buttery texture, adds a touch of color and a tropical note. Finally, the salmon caviar gives elegance to the composition and a delicate aftertaste on the palate.
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