Luca's Key Ingredient
Luca cooks meals with the key ingredient of proscuitto di parma. He makes almond crusted prosciutto and ricotta fritters; focaccine with proscuitto and smoked mozzarella; quail rissoto alla parmigiana.
Luca makes gnocchetti pasta with cream of parmigiano; parmigiano bites with veal battuta; parmigiano souffle with lambrusco spiced poached pears.
Chef Luca Ciano plates up exceptional and traditional Italian dishes using the finest Italian and Australian produce.
Luca prepares bresaola and Persian Feta with rocket pesto, mortadella and buffalo ricotta mousse in choux pastry, and mezze maniche pasta with prawns and speck.
Luca uses three different types of rice for three different dishes, utilising three different techniques.
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