Main dishes
Gnocchi with prosciutto, Cambozola cheese, spinach and walnuts
10min
Soft, surface-ripened cheese with blue veins that combines the texture and rich taste of triple crème Brie with the distinctive, slightly sharp taste of blue Penicilllium roqueforti mould.
Pasteurized milk, cream, bacterial culture, salt, rennet, P. Roqueforti, P. Camemberti.