Demo of the week, with meats and cheeses
Selecta’s objective has been clear for some time now: to not only select fresh ingredients...Read more
This past week was packed with appointments dedicated to cheese and pastry demos in the Campania region plus three appointments focusing on modern cooking techniques with Sosa in Tuscany.
Enrico Panzarasa, head of Selecta’s Cheese Sector, shared with catering professionals the fundamentals of handling, cutting and storing cheeses, not to mention food pairings and food costs.
Pastry Chef Alessandro Rossetti talked with restaurateurs to give advice, share techniques and know-how along with some suggestions for new dessert offerings.
Eduard Azuaza, Sosa’s Demonstrator Chef, spent three days with these professionals in Tuscany. A trio of appointments in which he shared the functions of Sosa products plus the technical fundamentals to innovate even the simplest recipes, making the best use of the extensive range of technical ingredients that the Spanish company makes available to chefs – emulsifiers, aerating agents, thickeners, gelling agents, bulking agents, dehydrated fruits and much more.