In Spanish.

Presented as a gastronomic romance, the author gives us an entertaining vision of the singularities and curiosities that surround the magnificent (and not always known) world of the undergrowth. The book has hundreds of anecdotes and curiosities prefaced by Paco Torreblanca, one of the most renowned Spanish pastry chefs, with such important collaborations as those of Carlos Acoytia or Santiago Pereira, from the University of Lugo. In addition to the more than 70 recipes prepared by Flavio and illustrated with more than a thousand marvelous photographs.