Food books for classical music and opera lovers
/Famous classical musicians and their favorite dishes and recipes
Read MorePaganini's Ravioli
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Transcribed from Paganini's own handwritten recipe, the 'Devil's Ravioli' is filled with beef, veal, sausage, butter and... calf's brain!
Read MoreTournedos à la Rossini
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Filet mignon pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce
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