TubeORIGINAL at the CIBUS in PARMA

A first test of the “new food experience” were the recipes made by Chef Luis Dias, who in the kitchen laboratory in Cologne, Germany, created three delicious dishes: “Red onion cream with balsamic vinegar, entrecôte dry-aged, red wine and avocado cream and olive oil “; “Red beetroot cream with rose water, with balsamic vinegar and rose flower, Matjes and soy mayonnaise”; “Tapenade of green nocellara olives, San Giacomo shells with white asparagus”. [---cut---]
At the Cibus in Parma, on the other hand, at the stand of Confagricoltura, the chef Mario Marini, President of Confagricoltura Parma and Chef of the restaurant Azienda Agricola bio-agriturismo “Il cielo di Strela”, gave life to the Italian aperitif. “Poché eggs with TubeORIGINAL truffle cream and parmesan”, “Crostini with TubeORIGINAL truffle sauce” and “Cheese with onion cream and balsamic vinegar and TubeORIGINAL rose water and beetroot cream”.
A promiscuity of flavors that always give life to new taste experiments to live and bring to life, but that only the goodness and genuineness of TubeORIGINAL creams can make you try new things.