Sony RX1, 35mm f2 Carl Zeiss
ISO80, f/10, 1/125, raw
Twenty-Eighth day of “Metamorfoodist”.
“Equilibria” Menu, seventh recipe.
The Chef Lorenzo Mazzoni says:
Reggiano Parmesan Cannoli with Parma Ham, Robiola Cheese and Basil (“Cannoli di Parmigiano Reggiano con Prosciutto di Parma, Robiola e Basilico”).
I’ve always been charmed by foods’ ability to generate new bonds at each and every change of state and cooking. For example, see how the relationship between parmesan, parma ham and basil changes when the first is fused and then solidified in the shape of a “cannolo”. A spoon or robbiola cheese will reinforce the bond of the ingredients.