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A BRIEF OF STAGE IN ITALY A brief about my training in Italy and introduction to modern innovative Italian Cuisine
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ABOUT THE CHEF
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ABOUT THE RESTAURANT ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
 
SOUS VIDE -A powerful new cooking tool ,[object Object],[object Object],[object Object],[object Object],[object Object]
PRECISION OF EXECUTIUON ,[object Object],[object Object],[object Object]
CONSISTANCY ,[object Object]
REPETITION ,[object Object]
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MY OBSERVATIONS ,[object Object],[object Object],[object Object]
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Areas explored ,[object Object]
Herb gardens
FASONNA BEEF PRODUCTION FARMS
Corn producing areas and corn mill
A day at the kitchen at alba starts early with the market …
At the herb garden and the fish market
Kitchen at piazza duomo
Learning amaranth crackers
Piegon ,piegon eggs and lunch with staff
Brainstorming with chef
 
Squid and eggplant ,44 leaves salad

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Disha NEET Physics Guide for classes 11 and 12.pdfDisha NEET Physics Guide for classes 11 and 12.pdf
Disha NEET Physics Guide for classes 11 and 12.pdf
 

presentation

Editor's Notes

  1. Restaurant piazza duomo