Vincenzo Spinosi

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Gallery

Antonio Tardi, Marco Polo Chef De Cusine

Shangri-La's Far Eastern Plaza Hotel, Taipei

Open publication

Pear and cinnamon Spinosini fritters served with calvados sauce

Spinosini lemon tart with vanilla bourbon sauce

Spinosi Martini.

Spinosini tossed with red pepper sauce, garlic and rosemary, served with red prawn

Guarda le immagini in sequenza

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