Con Gabriele D’Angelis, giovane e talentuoso chef del “Verso Giusto” a Fondi, impegnato nella seconda stagione di “Il Migliore Chef d’Italia“, gli allievi del percorso “Manager della ristorazione” del Bio Campus, hanno imparato a valorizzare le materie prime del territorio attraverso la creazione di creme, zuppe e vellutate. Gli studenti dell’Academy hanno assaporato un’esperienza diversa andando alla ricerca del gusto e di nuovi sapori.
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