GIGI STRUCTURE BY 500 GR
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
Prepared and selected with artisanal care is immediately ready to give life to delicious dishes and recipes rich in taste.
Hand-crafted, and perfectly grilled one by one according to a tradition very present in Portuguese cuisine
Natural fillets are prepared and carefully selected.
Thanks to the traditional processing, the infusion keeps unchanged the strong taste and the unmistakable scent of white truffle.
Hand-crafted, and perfectly grilled one by one according to a tradition very present in Portuguese cuisine
To prepare thesushiyou use aRicefrom small and round bean: the most suitable variety is Japonica, native to Asia but also produced in Italy