9-13 November 2019 in the Fair Center of Vicenza

Cooking with sousvide at home 2014

Beef Sousvide

The low temperature cooking is a technique used extensively in the restaurant business for several years and that ultimately is entering even in private homes.

It is a method that, in brief, consists in conditioning vacuum foods and cook in a liquid even for very long times at temperatures between 50-75 ° C at the core. Gourmet food always at hand.

This type of cooking performed with the machinery Supreme SousVide makes the preparation of gourmet dishes as simple as heat water. It is sufficient to flavor your food fresh (just very little seasoning), to condition vacuum bags for cooking and immerse these bags in a water bath Once the food is cooked, if you wish, just fry to taste and serve.

The date was Sunday, November 2nd from 15:00 to 16:30 in demonstrations area.

Links List 2014

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23 october 2017


Buy your online ticket, skip the line and visit Cosmofood. Ticket option: Ticket €7 Ticket + glass for wine tasting €10. You can bring the glass in the stand "RITIRO BICCHIERI" indicated on the planfloor that you will find in the entrance.   BUY YOUR TICKET HERE  ...

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05 august 2016

Would you like your bar/restaurant achieve success? I show you how!

During the 4°th edition of Cosmofood, Bargionale will hold a seminar concerning how to make your bar/restaurant successful. During the 3 hours seminar Andrea Mongilardi and Stefano Nincevich will show formats and strategies about how to reach a turning point for our business with the collaboration of architects, marketing experts, seo and d...

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20 july 2016

Bio and Vegan Area: more attention to new lifestyle and diet

Today nutrition is seen from differents point of view and the fair with the presence of company with bio and vegan products can talk with all different types of public. For this reason we have created a bigger area dedicated to Bio and Vegan products. Professionals will find here lots of ideas for their menus while consumer can disfrute this oc...

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