Savory and tasty, loved for its high contents of Omega 3, the salmon is becoming one of the protagonist of our tables. Thanks to its versatility, it is perfect for many dishes, wonderful to be cooked when fresh but particulary tempting when smoked.
The book tells its ‘story’, its life cycle, its habits and its going against the tide, also at table.
A lot of recipes created by Gianpaolo Ghilardotti, good chef and great expert of salmons, to choose your favorite among finger food, aperitif, pasta and second courses. A way to give a new look to to all your dishes, not only Christmas ones, thanks to its pink and soft flesh.
Born in 1963, Gianpaolo Ghilardotti has been always a great lover of cooking. He attended the hospitality training institute in Salsomaggiore Terme (Pr, Italy) and, at the age of 19, started working as chef, at the beginning in Italy and then abroad with important groups. He works fulltime in Food Lab, a company specialized in salmon manufactoring, since 2000.
Irresistibile salmone is his first book.