€4.50
SKU: RST041
The 2 Michelin star Chef Antonino Cannavacciuolo, on the occasion of his event in Rome in April 2016 at the Olympic Stadium in Rome, presented the recipe with which he began the adventure at Villa Crespi, cooking the Conchiglioni Rustichella d'Abruzzo stuffed with Gorgonzola with green apple and celeriac centrifuge. Another Mediterranean recipe sees them prepared in the Sorrentina style or as an appetizer stuffed with tuna, tomato, capers, lemon zest, rocket and Rustichella d'Abruzzo rocket-flavoured Evo Oil.
