Sturgeon, trout, tilapia, salmon, barbel, black bass and wels catfish. The flesh of each of them, and their roe, are the means by which Diego Gallegos...
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Sturgeon, trout, tilapia, salmon, barbel, black bass and wels catfish. The flesh of each of them, and their roe, are the means by which Diego Gallegos seeks to channel his goals. Among them he includes a guest of honour : the white-clawed crayfish, which is currently advancing along a winding road to oblivion.
Diego Gallegos (Sao Paulo, Brazil, 1985) has opened a new course with different tributaries, the source of which is his restaurant, Sollo (Fuengirola, Malaga, Spain).
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Sollo - La Cocina de Rio / River Cuisine - Edition bilingue anglais-espagnol est également présent dans les rayons