Instructions
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1
Hover dish set to see all the dishes
2
Tap on the first dish to see the back
3
Tap on
To see the receipt
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Large flat plate - 27 cm
Soup plate - 24 cm
Dessert plate - 21 cm
Made in Italy
100% porcelain
Ingredients
Arborio rice
Lobster
Saffron
Onion
White wine
Fish or vegetable broth
Butter
Fresh parsley
Salt and pepper
Instructions
Shell the lobster and cut the meat into pieces. Use the lobster shells to prepare a fish broth.In a pot, sauté the onion with a bit of butter until translucent.Add Arborio rice and toast it for a couple of minutes, then deglaze with white wine.Gradually add the warm fish (or vegetable) broth, stirring constantly until cooked.Add lobster pieces during the last 5-10 minutes of cooking.Stir in saffron, remaining butter, and chopped parsley. Mix well.Adjust salt and pepper to taste.Serve the lobster risotto with saffron, garnishing with additional lobster pieces and a sprinkle of fresh parsley.This recipe combines the luxurious taste of lobster with the distinctive aroma of saffron, creating an elegant and aphrodisiac dish.
Enjoy!
Cup - 5 cm
Made in italy
100% in porcelain
Ingredients
4 ripe apricots, peeled and pittedSmall bunch of fresh min
t2 tablespoons sugarJuice of 2 limes60 ml white rumTonic waterIceApricot slices and mint sprigs for garnish
Instructions
In a tall glass, place the apricots and fresh mint.
Add sugar and muddle gently to extract the flavors.Pour in the lime juice and white rum into the glass. Stir well.
Fill the glass with ice.Top up with tonic water and gently stir.Garnish with apricot slices and mint sprigs on top.Serve and enjoy this apricot and mint mojito, a refreshing and enticing beverage.
1
Tap on first dish to see the back
2
Tap on
To see the receipt
Large flat plate - 27 cm
Soup plate - 24 cm
Dessert plate - 21 cm
Made in Italy
100% porcelain
Ingredients
Arborio rice
Lobster
Saffron
Onion
White wine
Fish or vegetable broth
Butter
Fresh parsley
Salt and pepper
Instructions
Shell the lobster and cut the meat into pieces. Use the lobster shells to prepare a fish broth.In a pot, sauté the onion with a bit of butter until translucent.Add Arborio rice and toast it for a couple of minutes, then deglaze with white wine.Gradually add the warm fish (or vegetable) broth, stirring constantly until cooked.Add lobster pieces during the last 5-10 minutes of cooking.Stir in saffron, remaining butter, and chopped parsley. Mix well.Adjust salt and pepper to taste.Serve the lobster risotto with saffron, garnishing with additional lobster pieces and a sprinkle of fresh parsley.This recipe combines the luxurious taste of lobster with the distinctive aroma of saffron, creating an elegant and aphrodisiac dish.
Enjoy!
Cup - 5 cm
Made in italy
100% in porcelain
Ingredients
4 ripe apricots, peeled and pittedSmall bunch of fresh min
t2 tablespoons sugarJuice of 2 limes60 ml white rumTonic waterIceApricot slices and mint sprigs for garnish
Instructions
In a tall glass, place the apricots and fresh mint.
Add sugar and muddle gently to extract the flavors.Pour in the lime juice and white rum into the glass. Stir well.
Fill the glass with ice.Top up with tonic water and gently stir.Garnish with apricot slices and mint sprigs on top.Serve and enjoy this apricot and mint mojito, a refreshing and enticing beverage.