"Rice, the Italian way" Episode 2: Michelangelo Mammoliti, two Michelin star chef of La Rei Natura at the Boscareto Resort, prepares the perfect chicken stock, or liquid gold, as the basis of an ancient peasant rice recipe. A very particular cooking technique, close to pilaf, and the use of all the less noble parts of the chicken, give life to the "Dirty Rice": a leftovers dish cooked according to the canons of contemporary Italian haute cuisine..

Discover the book "Rice, the Italian way", visit the shop, browse the indexes and purchase: https://shop.vertical.it/products/ric...

Here you can find the first episode of the series "How to Cream Risotto Like an Italian Master The WAVE "Mantecatura" Technique by Christian Costardi":    • Mantecare il risotto come un grande m...  "

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