Posted in: "2026"

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Chicken Supreme, Brown Sauce and Roast Potatoes

Posted in: Chef Costantino

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Main course designed to deliver maximum operational efficiency with a premium perception. The chicken supreme is prepared to achieve crispy skin, juicy meat, and fast service, accompanied by roast potatoes and reduced brown sauce. A versatile proposal, suitable for bistros, restaurants, and catering.

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Paccheri with Tomato, Burrata and Basil

Posted in: Chef Costantino

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Paccheri with tomato, burrata and basil is a simple yet impressive first course, where a few well-balanced ingredients create a rich and comforting result. The sweetness of the tomato meets the creaminess of the burrata, while fresh basil and extra virgin olive oil add aroma and freshness. An elegant dish, quick to prepare, and perfect both for an everyday menu and for a more refined offering

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Mezze Maniche with Ricotta, Lemon and Pepper – (4 servings)

Posted in: Recipes, Chef Costantino

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Fast, repeatable dish, suitable for a pasta station with good turnover.Simple structure, but it requires control over emulsion and acidity.

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Focaccia Genovese

Posted in: Recipes

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La Focaccia Genovese è uno dei simboli gastronomici della Liguria: bassa, morbida all'interno, leggermente croccante all'esterno e caratterizzata dai classici incavi in superficie ricchi di olio extravergine di oliva e sale grosso. È ideale da servire come antipasto, aperitivo, snack oppure in accompagnamento a salumi e formaggi.

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Professional Catering Equipment and Artificial Intelligence: How to Innovate the Ho.Re.Ca. Kitchen

Posted in: Ideas for decorating

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Le attrezzature professionali per la ristorazione stanno vivendo una trasformazione profonda grazie all’integrazione dell’intelligenza artificiale, diventando strumenti sempre più strategici per migliorare efficienza, qualità e competitività nel settore Ho.Re.Ca.

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How Much Does a Professional Pasta Cooker Cost and How to Choose the Right One

Posted in: Professional machinery

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A professional pasta cooker is one of the most essential pieces of equipment in restaurants, canteens, delis and high-volume kitchens. It is not just a machine for boiling pasta; it directly affects service speed, energy consumption and kitchen workflow.

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