Italiano
Baguette’s heritage
Think of something that represents France. If not the first, at least the second or third thing will be the baguette.
And in fact, t...
09
Dec
cateringequipment
07
Dec
Differences between “drying” and “dry-aging” fish
The less experienced might think that dry aging and the drying process are the same thing...
Errrrr! Wrong!
(that's supposed to be ...
06
Dec
There is no such thing as “cold”
There is no such thing as cold.
This is perhaps one of the most counterintuitive notions we deal with on a daily basis.
What we c...
05
Dec
The priest-chokers
One of the most significant inventions in the world of catering equipment concerns pasta: let's tak about the bronze man.
It was in ...
02
Dec
Hawaiian pizza. Or maybe not?
One of the most divisive and controversial dishes in the history of cooking is certainly the Hawaiian Pizza, the (in)famous pizza toppe...
01
Dec
Tooth and nail
So, let's talk about breakfast.
More precisely, of the two most popular types of breakfast in hospitality: "full breakfast" and "conti...
30
Nov
Tooth and nail
Cooking al dente, meaning literally "to the tooth", is a fairly well-known way of cooking pasta.
The pasta is left to boil for less ...
22
Sep
Diabolic cutlery
Cutlery is a devil's tool.
At least the forks are.
This was said by Pier Damiani, theologian, then bishop, then cardinal, then Sain...
21
Sep
Have a blast (chiller)
Is there a way to "reduce the temperature" in the kitchen without using the blast chiller?
Well... no!
At least, not like a blast...
20
Sep
Last Supper’s menu
Among all the artistic works depicting meals, the most famous is certainly "The Last Supper" by Leonardo Da Vinci.
As you well know,...
