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AUGU-SEPT 2015
XI
afraid to explore suggestions kitchens
distant. “The AISI 304 stainless steel
is the material most internationally
appreciated by chefs who are looking
for quality - says Cincotto - but locally
we can find other materials: iron,
terracotta, bamboo ... Paderno also
believed these” niches “of the market,
proposing to catalog instrumentation
for ethnic cuisine African, Oriental,
Middle Eastern. Thinking the kitchen
instead of the past, at HOST 2015, we
present a line of cast iron casseroles but
of design.”
BETWEEN ONE CHEF AND ITS POTS
you have to create a tune. “A chef - says
Andrea Barazzoni, CEO and general
manager of Barazzoni - is looking for a
means of food safe, functional, quality,
versatile, that enhances flavors and
aromas. Cooking is an act of love. And
the chef falls of their pots and pans
if they can give a lot of satisfaction.
Today is also highly sought after Italian
products as a guarantee of quality and
safety. In terms of materials, the types
most in demand are the steel cookware,
the classic non-stick pan and stone
effect. The steel cookware is great
for boiling water, for risotto and long
cooking. The non-stick effect stone is
very popular, multi-layer, anti-adhesion
and guarantees maximum resistance. All
non-stick coatings are safe and healthy,
broad anti-adhesion and durability
for long product life. Allow cooking
without fat: butter and oil are used as a
seasoning, not for cooking.”
Let’s hear the chef
Quality cookware for quality cuisine
Class of 1984, despite being very
young Liborio Genovese already has
over fifteen years of experience in
the kitchen and now is the chef of
the new Dorians Montenapoleone
Café Restaurant, which opened its
doors in July in Milan, in the heart of
the shopping area of high range, in
Via Montenapoleone. “Despite being
young - he says - I witnessed many
technological changes in the kitchens.
Through innovation there was an
absolute improvement in cooking
techniques, equipment, in cookware ...
In this area have made a difference pans
for induction, a technique that allows
the forefront of saving time, energy and
money.”
Surely chefs have wide choice: non-
stick, steel, double bottom, copper ...
let you take different cooking methods
depending on the type of food you
want to accomplish. “The most valuable
material - continues - is copper, but it
is impossible, both for reasons of cost
and convenience have all in copper. As
for me I prefer the non-stick cookware
in aluminum, which are very light and
tends to give good results, from first
course to dessert. Besides, this new
restaurant is in a location in the center
of Milan, where the guest at lunch needs
to eat quickly, in half an hour. The pans
should allow me to create delicious
dishes in no time. If for lunch the menu
is easy chic, the evening is the most
sought after, so it’s important that the
pots are eclectic. Incidentally today the
non-stick if they are well made and are
treated carefully in the kitchen, they
can last for years. Depending on the
menu you can choose the best finish: for
example the white one is more suitable
for risotto, the gray one for meat and
fish.”
The Cuisine (regional, Mediterranean...)
influences the choice of cookware. “We
chef - he admits Genovese - we are a bit
‘capricious. Depending on the fantasy of
the day we can choose a dish, cooking
... that’s why the supplied cookware
must be complete to offer maximum
freedom of action. And then also the eye
wants its part sometimes the type of pot
is also chosen according to the colors of
the kitchen.”
In kitchens where he worked, Liborio
Genovese could use the cookware
proposed by the major brands on
the market. “All - says - offer quality
equipment, employing excellent alloys,
which could achieve results of the
highest level. The quality of the pot
is important, because we can have a
good raw material, but without the
right equipment we can enhance it
to the fullest. Besides, today the big
manufacturers are confronted with
the chefs always so shall develop the
best solutions for our needs. We must
therefore rely on manufacturers of high
level, even if I realize that you must
also look at the portfolio. Over time,
however, the quality pays off.”