Posted in : "2026 - April"

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  Kürtőskalács Machine: Guide to Choosing the Right Professional Equipment for the Traditional Hungarian Dessert

  Posted in: Recipes

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  The kürtőskalács machine is now one of the most interesting solutions in the food service and street food sector, thanks to the growing popularity of kürtőskalács, the traditional Hungarian dessert also known as a spiral pastry baked on a rotating spit.

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  Golden Norwegian Salmon with Carrot Purée and Sautéed Greens with Raisins

  Posted in: Chef Costantino

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  Main course designed to offer an elegant, contemporary proposal with a strong premium perception. The salmon is cooked until the skin becomes crispy while the flesh remains tender, while the carrot purée adds sweetness and color. The sautéed greens with raisins complete the dish with a vegetal and slightly sweet-and-sour note. Ideal for premium bistros, modern restaurants and tasting menus.

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  Creamed Cod on Grilled Polenta Crostini with Sun-Dried Tomatoes and Black Olives

  Posted in: Chef Costantino

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  Appetizer designed to offer an elegant yet easy-to-manage dish during service. The creamed cod provides smooth texture and strong Mediterranean identity, while the grilled polenta adds structure and crispness. Sun-dried tomatoes and black olives complete the dish with savory and aromatic notes. Ideal for bistros, modern wine bars and seafood restaurants.

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  Grilled Octopus with Potato Cream

  Posted in: Chef Costantino

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  Second course designed to offer strong visual impact, excellent profitability and preparation that can be managed in advance. The octopus is slowly cooked to maintain tenderness and then grilled to achieve an external crispness and smoky notes. The potato cream balances the dish with a soft and delicate base. Ideal for seafood restaurants, premium bistros and tasting menus.

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  Polenta Baskets with Meat Bites, Porcini Mushrooms and Cheese

  Posted in: Chef Costantino

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  Hot appetizer designed to offer a rustic yet refined proposal, suitable for à la carte service, buffets and events. The polenta creates a crispy outer shell and a soft interior, while the filling of meat, porcini mushrooms and cheese delivers comfort food appeal, strong value perception and excellent holding during service.

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  Tagliatelle with Asparagus and Culatello

  Posted in: Chef Costantino

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  First course designed to offer an elegant, seasonal dish with a high premium perception. Fresh tagliatelle combine with the vegetal sweetness of asparagus and the delicate savory notes of culatello, creating a refined yet immediate balance. Ideal for modern bistros, seasonal restaurants and spring menus.

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