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Scampi with caramelised white miso made with Amalfi lemon, coconut, lime, then topped with
Vietnamese rice cooked with hazelnut oil.

Explosive flavors from the well balanced miso paste, creamy with an acidity that permeates the dish. This went along with the most tender and juicy scampi. The crunch from the Vietnamese rice puffs added nice textures with a nutty aroma!

Paired with Castello di Pomino Benefizio Riserva Pomino Bianco 2017

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