9-13 November 2019 in the Fair Center of Vicenza

Manage the raw material 2014

Fruit in sous-vide

This training seminar teached you in a simple and practical way how to manage your raw material, which is raw, cooked, fresh or cold does not matter.

During the meeting, proposed by CRV Ltd., the chef Gregori Nalon and the technologist Dr. Aldeghieri Roberto put at your disposal their experience in a dynamic and interactive course.

The date was Tuesday, November 4th from 14.30 to 16.30 in Room courses 2.

Admission € 5.00

How to preserve fruit with sous-vide
A moment of the course...
Fresh asparagus sous-vide
Lo chef Gregory Nalon
Vegetables sous-vide

Links List 2014

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