Lo Spaghetto ragout e bottarga

 

Spaghetto ragout e bottarga - Mos - Desenzano

 

Introduction

Dish that fully expresses the philosophy of the MoS chef, whose spontaneous culinary approach leads him to freely interpret local raw materials such as freshwater fish, eschewing traditional dishes.

Pairing wine

“Quasi Nulla” Blend Tokai di S. Martino e Turbiana (Selva Capuzza)

Recipe

Spaghetto ragout e bottarga ®

 

Recipe by Ristorante MoS – Desenzano del Garda