Creamy Mushroom Pasta: Original (Boscaiola) vd Gourmet with Michelin Chef Alessandro Gilmozzi

Chef Alessandro Gilmozzi of restaurant El Molin in Cavalese shares his passion for the diverse wild mushrooms of the Val di Fiemme. He demonstrates two distinct approaches to mushroom pasta: a traditional \"boscaiola\" style rooted in 1980s mountain hut memories and a modern, avant-garde interpretation that maximizes the essence of the fungi.