Moringa, strudel di mele, savoiarde
Moringa, strudel di mele, savoiarde,
Some say desert should always be eaten first, Before the main dish, no matter what’s on the menu. But savory or sweet, it’s hard to resist the temptation of those tantalizing tarts. There is something about a perfectly flaky crust. That just begs to be filled with something delicious. Whether it’s a sweet apple strudel, or a citrus meringue.
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That’s the name of a restaurant in Sausalito, California. It’s also another dish invented by chef Chris Cosentino. His version of cioppino is seafood soup with fritter mix for dumplings. The painting shows the quality and the warm environment on how the food from the restaurant is served to the customers. The enriched background on the picture also adds to…
The painting below shows four kinds of fritters that are sold by street vendors in the streets of Rotterdam. The three smaller ones are filled with apples, raisins and dried plums. The gourmet These apples were bought in a local market in Sardinia. They are called ‘limoni’ there, whereas in the rest of Italy they are called ‘arance amare’. They…
Soup au pistou
SOUP AU PISTOU DIGITAL PRINT A party on the terrace awaits. In the distance the rolling lush green landscape calls to the viewer as the excitment of a pending meal ensues. A italian inspired terrace provides the viewer with a feeling of luxury.