A visit to Opera in Torino to watch head chef Stefano Sforza prepare "Risotto e acetosella, mela, piselli, sgombro"
Michelin: Selected
Instagram: @opera_torino

Ingredients:
leaves of sorrel
apple
rice
miso made with pesa
parsley oil
cream made with pesa
mackerel (fish)
mix of oil, soya, vinegar (to cook the rice)