Madalina Rascarache

Madalina Rascarache

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This Pin was discovered by Nic |

This Pin was discovered by Nic |

GNOCCHI RIPIENI MEDITERRANEI per MTC59 |

GNOCCHI RIPIENI MEDITERRANEI per MTC59 |

Wanna make an impression with your dessert? Try making Chocolate Ravioli. Serve it on top of a bed of raspberry puree and wait for all the heart eyes #ravioli #chocolate #dessert

Wanna make an impression with your dessert? Try making Chocolate Ravioli. Serve it on top of a bed of raspberry puree and wait for all the heart eyes #ravioli #chocolate #dessert

Warm vegetable salad… The best veggie presentation I have ever seen! At Il San Pietro (Michelin starred restaurant.) Overall amazing experience and beautiful food presentation but food… not gushing over it.

Warm vegetable salad… The best veggie presentation I have ever seen! At Il San Pietro (Michelin starred restaurant.) Overall amazing experience and beautiful food presentation but food… not gushing over it.

Dovetail

High-end meatless tasting menus are showing up all over New York City.

#sforketta#bologna#vegetarian#vegetariano#adelasterfoodtextures#food52#reportergourmet#cheflife#gastroart#cheftochef#fourmagazine#truecooks#chefstable#foodphotography#theartofplating#foodart#gastrorat#finedining#gourmet#chefsoninstagram#food#bolognafood#instafood#avantgardecooking#michelin#cheftalks#foodlover#instafoodie#foodphotography#identitàgolose#foodpics# by s.raccagno

#sforketta#bologna#vegetarian#vegetariano#adelasterfoodtextures#food52#reportergourmet#cheflife#gastroart#cheftochef#fourmagazine#truecooks#chefstable#foodphotography#theartofplating#foodart#gastrorat#finedining#gourmet#chefsoninstagram#food#bolognafood#instafood#avantgardecooking#michelin#cheftalks#foodlover#instafoodie#foodphotography#identitàgolose#foodpics# by s.raccagno

The Art of Plating 利用各式食材所創作出猶如藝術一般的擺盤,要用純淨的視覺呈現,以自然的繽紛色澤演繹出一場超越吃之上的戲劇,讓你我用視覺的感受品味這一道道佳餚。

Food at ION Hotel, Iceland. The Nordic countries have a strong regional food culture – pure, simple, fresh and seasonal. The New Nordic Cuisine combines new ingredients with more traditional fare, often prepared in new ways.