/Day #6/ Y. Roshfeld |Pastificio dei Campei|

Day by day we discover more about what we have in common and what we enjoy to eat. We decide to cook together today and I make some bread and test my new wood burning oven. Roshfeld adores our house pasta, Pastificio dei Campi from Gragnano a superb pasta. I make it with one of our new products “handpicked for Mesubim”, a fantastic tomato from Paestum. Then some Scottish lamb on the bone, hand carried (from Zürich) by a friend, I cooked it sous vide, colored it and served it.

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