It was at this stage that a series of initiatives were outlined to make the undisputed advantages of this innovative and revolutionary cooking technique known to the public but especially to experts in the field. Of note amongst these are the numerous courses for approaching and teaching the main techniques of vacuum cooking, the publication of the book “Passione Pura, l’arte della cucina nell’era del sottovuoto” by renowned chef Fabrizio Ferrari and the significant collaboration with Chef Marco Pirotta, a supporter of low-temperature vacuum cooking.
Web Design, Art Direction and Web Programming / FRI-WEB; The pictures are protected by the law of copyright and it is illegal to use them without a written permission.