He starts simply enough with water, yellow onions, and a load of stinging nettles that are plentiful in Pittsburgh in the spring. For the espuma, Severino combines hard fried eggs, hot milk, Beemster cheese, and olive oil in a Vitamix, blending until smooth. He passes the mixture and pours it into a siphon.
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
Symrise & Infusd Nutrition at Future Food-Tech 2026
Symrise, in collaboration with Infusd Nutrition, will be attending Future…
Symrise and Giraffe Foods at Restaurants Canada Show 2026
Symrise and Giraffe Foods will be attending the Restaurants Canada Show 2026 at …
