A culinary journey with Danilo Angè

His journey of flavors begins with “simple” eggs and potatoes. It continues with classic fois gras nougat, quince jelly and ‘traditional’ roasted rice with veal kidney. Dishes with Marsala reduction, haute cuisine with salmon fillet in edible oils, pink grapefruit and sparkling rosé ambrosia, macaroons of smoked salmon, biscuit with beetroot and marinated salmon inspire both cooks and guests.

It’s a journey around the world of ingredients, flavors and fusions: From passion fruit frisella to panettone with dulce de leche all the way to osso buco with caviar.

This is the heart of Danilo Angè.
The journey will continue soon. What are you waiting for? Come join him!

Publishing company: www.joint-chef.it