Blue Christmas Stars 
In these Cristian Bertol days with the event we are proposing that we tested (successfully) this summer at a restaurant in Cristian "Black Bear" (1 Michelin star) We have revived a news CONEP of gastronomic event, the to organize an event for a long time it will begin December 24 and end Jan. 6 (the title of the event from here ...) that unlike the previous event (which lasted the entire month of August) we decided not to detect any kind of preview of the menu ... The ll done in order to arouse curiosity as to our fans that the previous event are realized in several and all parts of Italy ... .. People I would call friends who have 600 km to come and eat our preparations .... queso was the reason that led us to replicate the event .. also not forgetting the great friendship between me and Cristian since we were colleagues to test the chef .. A friend happened to be born that has been nurtured and strengthened by us day after day making granite and steel. This event has had great support from the major national network in the industry who have written about us in this flattering way we always thank them and thank them because they give us the strength to continue and do even better. for those who articili willing to read the links in question are as follows:
Chef magazine, another article in the magazine and
ItaliaSquisita Green Cabbage This is the beginning of the post.
And here is the rest. 
In these Cristian Bertol days with the event we are proposing that we tested (successfully) this summer at a restaurant in Cristian "Black Bear" (1 Michelin star) We have revived a news CONEP of gastronomic event, the to organize an event for a long time it will begin December 24 and end Jan. 6 (the title of the event from here ...) that unlike the previous event (which lasted the entire month of August) we decided not to detect any kind of preview of the menu ... The ll done in order to arouse curiosity as to our fans that the previous event are realized in several and all parts of Italy ... .. People I would call friends who have 600 km to come and eat our preparations .... queso was the reason that led us to replicate the event .. also not forgetting the great friendship between me and Cristian since we were colleagues to test the chef .. A friend happened to be born that has been nurtured and strengthened by us day after day making granite and steel. This event has had great support from the major national network in the industry who have written about us in this flattering way we always thank them and thank them because they give us the strength to continue and do even better. for those who articili willing to read the links in question are as follows: Chef magazine, another article in the magazine and ItaliaSquisita Green Cabbage This is the beginning of the post. And here is the rest. 
