MADE IN ITALY AND PROUD OF IT

Some time ago one of our blog’s articles was about the starred chef Massimo Bottura, one of the most famour sous-vide cooking promoters. In this moment the chef is again in the spotlight thanks to his succesful restaurant “Osteria Francescana”, which has been selected as the best restaurant in the world by a team of 1000 international experts.

In a country like Italy, in which the food culture is really conservative, Massimo Bottura and his innovative ways of cooking were able not only to reach international approval, but also to gain 3 Michelin stars and the first place in the “World’s 50 Best” list of the best restaurants in the world.

One of the revolutionary techniques which allowed him to win the competition was the one called “boiled not boiled”, developped after 6 months of culinary tests.

According to Bottura, the sous-vide cooking technique with a uniform temperature allows to boil meat without losing the organoleptic and flavour properties  contained in the product thanks to the hard work of the breeders.

Massimo Bottura, an avant-garde chef, is proud of italian products and tries to export them all over the world. He argues: “Tradition is maintained, simply dismantled and put together in a contemporary way which brings us directly in the future”.

Thanks to this award, Massimo Bottura is now one of the most famous chefs in the world. 

For further information about the sous-vide cooking visit our website: 

http://www.intercom-vacuum.it/en/index/prodotti/elenco/hydro-cooking-tester.html

or our Youtube Channel

https://www.youtube.com/watch?v=qq0gAyuOnAQ