The Prosciutto Montevecchio will be present at the event WorldFood Warsaw from 11 to 13 April 2018.
The ns. Guanciale was inserted in numerous recipes (Prawns, Risotti); the flow rates were cooked on the spot and served to experts of kitchen and journalists. Of the pillow were decanted properties and the versatility of the product, with a characteristic scent, natural fats that lend themselves to the cooking of foods, and a taste that is able to exalt the pairings.
The ns. owner Mr. Gherardi that istruiscegli chef of the academy of kitchen on the use of our products.