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Giuseppe Capano
Master chef, author of a vast range of manuals and essays including Friggere bene and Olio: crudo e cotto, with Luigi Caricato, for Tecniche Nuove editions.
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Training, training, training
A functional and effective training programme outlining the intelligent use of oil in cooking should be carried out on two complementary levels: knowledge of the varieties of olives (the cultivars) and the respective quality characteristics of the oils obtained. Training on the correct use of olive oil within a restaurant setting – a useful reflection. Training on the correct use of olive oil within a restaurant setting – a useful reflection