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This starred recipe by Marco Sacco has literally traveled around the world, conquering the palates of the most renowned food critics and the pages of the greatest gourmet reporters! It is his reinterpretation of Carbonara, which has become one of the symbolic dishes of Piccolo Lago, his two Michelin Star restaurant in Verbania. Spaghetti alla chitarra with egg, spiced dried meat instead of bacon, egg combined with gin for a perfect creaming and final touch... milk pods to finish off the dish. The result? An extraordinary dish that will leave an indelible mark in your heart.