Chef Andrea Provenzani opens the doors of his Milanese restaurant to tell about his signature dishes, from the "wrapped" eggplant Parmigiana to beef in oil, from veal in tuna sauce in his own way to Smoke, the "smoky" dessert, explaining his "vacuum" method. An avant-garde technique, more and more widespread thanks to new machinery, which is based on the cooking of food, conditioned inside plastic bags from which the air is removed, at a low temperature - between 55 and 70°C - but for a much longer time, a celebration of taste and an advantage for those who see in technology applied to cooking a progress of tradition.
TECHNICAL DATA
Author: Andrea Provenzani
Publication date: 2016
Language: Italian
Pages: 256
Immediate availability
Selected item
Cucinare sottovuoto by Andrea Provenzani
Price/Each.
69,00 EUR
48,30 EUR
(Discount: 30%)
Sold and shipped by
Italian Gourmet
Total price
48,30 EUR
Price are in EUR VAT included
Ask more info
Warnings: Before using or consuming the product, please always carefully read the label and the warnings and instructions provided on the product by the manufacturer.
