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!
Our aubergine parmigiana
HOST // 22-26.10.2021 // Milan
Milan HOST is back in attendance! The focus of this latest edition? SAFETY and INNOVATION. Two very topical issues, which we will combine, with inventiveness and originality, with that of ECO-SUSTAINABILITY and DIGITALIZATION.
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