Pork Loin Carpaccio in “Bigongia” (Wooden Tub) with Champignon Mushrooms
[vc_row][vc_column][vc_column_text] Today we present one of the many ways to enjoy the carpaccio of Arista in Bigongia, to make us a cold starter, or by varying the amount even a single dish, easy to prepare and very tasty.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row] Appetizer of Pork Loin Carpaccio