Risotto with a taste of the forest? Moss, dried mushrooms, forest broth, chestnut purée, and hare ragù CHEFScookingcuisinediningDining in Italydining outDining Out in ItalyeatingEating in ItalyEating OutEating Out in Italyitalianitalian cuisineItalian DiningItalyItaly CuisineItaly DiningMichelinmichelin guidemichelin starRestaurantsvideoVlogWrite A CommentYou must be logged in to post a comment.
