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Spaghetti alla Chitarra with mushrooms and truffle
In a saucepan, brown the bacon strips.
Add the mushrooms with garlic and parsley.
As soon as they are cooked, blend half of them.
Add the truffle cream.
Season the egg noodles and sprinkle with plenty of Parmesan cheese.
1/2 kg cultivated mushrooms
3 hg Slices of bacon
to taste garlic
to taste Evo oil
to taste parsley
to taste Truffle cream