Formaggio Bagoss abbinato a uno spumante

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Uploaded by on May 16, 2009

Lo chef Bruno del ristorante Palfreno, Massimo Sacco ed Eric Lenar parlano di un abbinamento eccezionale: formaggio Bagoss e spumante della Franciacorta, precisamente il Secolo Novo di le Marchesine.

Dapprima Bruno spiega le caratteristiche del Bagoss, un formaggio davvero unico. Quindi inziano Massimo ed Eric: uno in italiano, l'altro in francese. Da vedere ;)

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