dolceitaliano.it

If lifestyles evolve and with them the consumption and needs of people change, professional cuisine is no exception: there have been many changes in the structure of the meal, in cooking techniques, in the way food is presented and enjoyed...fingerfood, a modern and evolved interpretation of the miniaturized version of the appetizer, is perhaps one of the most interesting and creative aspects of this evolution of food.

 

An apt English term that identifies appetizers designed, cooked and portioned in a functional way to be eaten in a single bite, using the hands. Each preparation respects the criterion of total edibility, without using containers or cutlery. This is a not negligible aspect that goes in the direction of environmental sustainability (as well as daily practicality for the restaurateur!), avoiding the use of disposable containers and the consequent disposal of plastic; as well as reducing washing times, the use of detergents and water and the cost of the personnel employed.

 

The book is divided into 3 macro-sections, you will find over 80 recipes: meat, fish, vegetables. 

 

He has chosen to use strictly Italian products, with great nutritional characteristics, to obtain morsels with low fat and calories, able to respect tradition and taste! Each recipe contains an indication of any allergens contained and suggestions for conservation, for daily service or storage.

 

The recipes are preceded by an ample technical introduction in which the chef discusses the theme of vacuum-packed preparations, fundamental in any kitchen. The section of basic recipes completes the whole: starting from the simplest preparations...with the use of the most suitable cooking techniques, everyone will be able - at will - to compose the ideal finger food!