Our recipes VALKO
Low-temperature sous-vide cooking. From its creation up until today, it has become a reality able to merge with the most diverse cooking techniques (from traditional to the most innovative) and to win the favour and praise of a huge slice of experts in the field including world-class starred Chefs, gastronomists to mention but a few. Most of all thanks to a series of indisputable advantages and benefits that we could certainly reveal to you here and now, but that for once we would rather you discover for yourself, maybe putting into practice our delicious recipes made in VALKO!
Marinated and smoked rump cap
Pistachio crème brûlée
Our aubergine parmigiana
3CCMP // 4° puntata
Giovedì 10 giugno, dalle 15:30 alle 16:30, si terrà la 4° puntata del format in collaborazione con lo Chef Marco Pirotta. Il tema? La SICUREZZA ALIMENTARE nella CBT. Ospite d'eccezione: MICHELE NOGARA, specialista in ispezione degli alimenti di origine animale e consulente alimentare di Cheno servizi.
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