Salt and 24K Gold

luxury and delicacy with an exclusive gem for those who really want to create unique and fine gastronomic dishes. imported from france, coarse sea salt grinder covered with 24k gold. the grinder contains 135 g. of product.

suggestion: Paccheri di Gragnano cacio e pepe with 24 karat gold crumbs. 400 g Paccheri di Gragnano, 160 g grated Pecorino romano, to taste. Ground black pepper grains, salt and ground 24 karati gold, to taste. Extra virgin olive oil from Calabria. Cook the pasta in plenty of salted water. In the meantime, heat some extra virgin olive oil in a pan, add a sprinkling of black pepper and 24 karat gold, a little cooking water and the grated pecorino cheese, mixing everything until you get a slightly creamy mixture. Two minutes before the end of cooking, drain the paccheri and pour them into the pan over high heat. Stir until the starch begins to bind everything together. Serve very hot adding to the serving dish a sprinkling of ground black pepper and gold and more grated pecorino cheese.

suggestion:Potato and buffalo mozzarella tortelli with turnip tops and 2 Karati gold flakes. 500 g potato and mozzarella tortelli, 1000 g turnip tops, 1 buffalo mozzarella, 1 clove of garlic, ground black pepper and salt with 24 karat gold as needed. Clean the turnip tops, keeping only the most tender leaves and flowers. Wash them and cook them in plenty of salted water for about 20 minutes. Once cooked, drain the turnips and pan-fry over high heat for a few minutes with extra virgin olive oil and a clove of garlic. Blend the turnips to obtain a homogeneous mixture. In the meantime, in a pan with a little extra-virgin olive oil, mash the mozzarella previously cut into chunks until it has melted into a thick sauce. Boil the tortelli in plenty of salted water and drain them slightly al dente. Pass them for a minute with the mozzarella and serve in the serving dish adding the blended turnip tops and the mozzarella sauce. Garnish with black pepper and ground 24 karat gold.