In Rivodutri, in the province of Rieti, there is the only two-Michelin-star restaurant in Europe dedicated to river and lake fish. The brothers Sandro and Maurizio Serva, who inherited from their parents respect and passion for the uncontaminated nature of those places, have managed, as self-taught, to create a gourmet cuisine of the highest level ennobling the flavors of the area: they are the chefs of the week on First&Food, the FIRSTonline magazine dedicated to the world of cooking.
The proposed recipe is bread, wine on strawberry and lemon dressing and fake mozzarella: in fact, it was the snack that was given to the children in Rivodutri, obviously revisited and ennobled with great innovative effects.
On First&Food, the gastronomic news of the week cannot be missing, that is the launch by Ferrero of the new Nutella biscuits, which will debut in Italian supermarkets – after an experimental phase in France – in the next few days, effectively challenging Barilla and Mulino Bianco. For the new product, which has all the credentials to entice millions of Italians (at least to try…) the Piedmontese company expects a boom in turnover and has already hired 150 people in the Basilicata plant, where the Nutella Biscuits are packaged.
