Piedmontese raw food art – wine and food as a synphony of natural flavors Wine with food shapes the character of this Piedmontese specialty, which is a symbol of Italian culinary culture. Finely chopped, lean beef and high-quality ingredients harmonize perfectly in Carne cruda all’Albese: served cold with olive oil, lemon juice, salt, pepper and […]
Aconcagua Valley, Antipasti, Austria, Barbera, Barbera d'Alba, Beef, Cabernet Franc, Chile, Chinon, Dolcetto, Meat, France, Italy, Loire, Meat, Piedmont, Red grape varieties, Regional cuisine Piedmont, Rioja, Saint Laurent, Season, Saint Laurent, Season, Spain, Summer, Syrah, Tempranillo, Thermal region, Thermal region, Wine and food, Wine countries, Wine regions
Carne Cruda all’Albese
25
Aug
Aug
