Split-pea soup

Chef and teacher Marco Marino adds the last touches — sweet and sour cherry tomatoes and extra-virgin olive oil foam — to a split-pea soup he chose as the appetizer of a three-course meal that was cooked for a molecular gastronomy class organized by Il Salotto del Buongusto in downtown Bologna.

( Valentina Pasquali )

Chef and teacher Marco Marino adds the last touches — sweet and sour cherry tomatoes and extra-virgin olive oil foam — to a split-pea soup he chose as the appetizer of a three-course meal that was cooked for a molecular gastronomy class organized by Il Salotto del Buongusto in downtown Bologna.

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