I am a chef by vocation. Ever since I was young, I would roll up the sleeves of my uniform and probe every possibility related to the world of cooking, right up until I encountered vacuum cooking at low temperature—I was gobsmacked. In 2009, I created and formalised CBT. Whilst writing my first book, this simple acronym CBT (CotturaSottovuoto a Bassatemperatura—or, low-temperature vacuum cooking) became an imaginary container in which to store, in an orderly and systematic manner, all of the processes that regulate this innovative and irreplaceable technique. This was the result of a series of three volumes that soon became the point of reference for many chefs. In 2018, I inaugurated the CBT LAB in Milan, being where I work and offer my CBT master classes.
The answers we have sought throughout almost 50 years of activity have taken shape and flavour in the irrepressible passion for seeking the best that gastronomy can offer. We offer a vast assortment of over 8,000 products that—through an efficient logistic system—guarantees timely delivery and the supply of high-quality products throughout all of northern Italy. Our product line boasts a complete range of fresh, frozen, dry and non-food products, along with a broad selection of local, national and international products.
Forst beer is as unique as the land from which it hails, being synonymous with tradition and pure quality. By using the natural mineral waters of the Alpine springs of South Tyrol, the products guarantee purity and well-being to consumers. Today, the Forst brewery is an important company on the national market and is also the last great family-managed brand to have remained independent in Italy. Thanks to its long tradition, Forst Beer consolidates the culture of beer each day. ¬The pure approach to the art of brewing is, in fact, the result of the work spanning generations, guaranteeing the pleasure that only a good beer can give.
Our motto has always been to produce fresh dishes that are free from any kind of pasteurisation and, above all, artisanal, being cooked following the same recipes that would be prepared at home. Gastronomia Moderna means making customers feel part of a big family, serving fresh, handmade, modern, healthy and tasty dishes. And every day, Vittorio and all the staff undertake to do just this, to make you feel part of the big family. Entering and you will smell the real scent of home.
The Consortium for the protection of the Piemontese Breed, known with the brand COALVI, was born in 1984 by the will of a group of breeder sharing the same mission: make the meat of their cattle always recognizable when on the butchery counter. A goal that assured more care towards the producer, to whom the effective value of the product was ascribed, as well as towards the final consumer, to whom the origin of the meat was guaranteed. Nowadays, COALVI brings together a supply chain made of 1.300 farms, many slaughterhouses and cutting laboratories, 250 shops and around 17.000 head of cattle per year. The Piemontese Breed is particularly low fat and, at the meantime, very tender. Two features usually antithetical that, in this breed, coexist thanks to a unique muscular structure.
SIAD represents one of the main Italian companies in the chemical sector: it has headquarters in Europe and worldwide, and operates in the production and selling of a wide range of gas for industrial, food and healthcare use. SIAD food-grade gases (carbon dioxide, nitrogen, argon and oxygen) comply with UNI EN ISO 22000 norm, FSSC 22000 standard, Kosher Parve Passover and Halal rules. Depending on their application they can be used as additives, as process aids or as ingredients. Finally, they permit to preserve the organoleptic properties of the products, to prolong their shelf life and, as a consequence, to improve their saleability.
Much of what today Winterhalter represents, plunge its roots in the past. Precisely, back to the 40s and 50s, when Karl Winterhalter founded the company. Yet at that time, some features were typical of Winterhalter: proximity to the customer, desire to develop new solutions and bravery to place them on the market. Or even, the push to focus on the smallest details and to put quality above all. This made possible that a small company, specialized in dishwashers, became the first supplier of a complete range of professional washing systems and then a global leader.
The Campus Etoile Academy, founded in 1985 by Maestro Rossano Boscolo, stands in the historic centre of Tuscania (VT), 100 kilometres from Rome, and occupies the ancient complex of San Francesco, a former convent from the 1300s surrounded by the lush Tuscia countryside. Campus Etoile has been conducting training activities in the gastronomy world for over 30 years. An absolute pioneer in teaching, it has contributed to the development of thousands of professional Chefs and Pastry Chefs and to the training of dozens of new masters. Today, its mission is to train a new generation of Chefs and Pastry Chefs able to earn the esteem of the rest of the world as well as to guarantee continuous training for professionals in the sector, being dedicated supporters serving constant quality to people able to achieve quality in the product.
Founded in Milan in 1883 by Francesco Peck, a delicatessen originally from Prague, Peck is one of the most renowned food and wine companies in Italy and a well-known brand in the high-end international food and catering market, thanks to its artisan products and high-level culinary capabilities. Peck produces, selects and sells products of the utmost quality, with a perennial intent to unite authentic and traditional recipes with the search for innovative gourmet experiences. In addition to the food and wine shop on Via Spadari, Peck has developed three restaurant concepts, a first-class catering service, an e-commerce website, and international partnerships. Peck has also recently opened two new stores in Milan (in the Porta Venezia and CityLife district respectively), thus extending its historic boundaries connected to the Duomo area.
Dabassil is a bistro born in late July 2017 from the idea (and friendship) of Maddalena Monti, Andrea Marroni (the Chef) and Roberto Floridia (the Barman). The location is Casa Sartorio at Via Piacenza 13, a beautiful Art Nouveau building on the corner of the street that looks like a miniature version of the Flatiron Building in New York. Our restaurant is based on the catering philosophy of home-made cuisine paired with modern cooking techniques (sous vide, certain molecular cooking elements, and so on). Here, it is easy to find traditional yet revisited Milanese dishes along with Roman dishes (with the chef and sous chef being Roman) along with Neapolitan dishes (the other soul of the cuisine).