Fasi di Cottura
- Cottura al Cuore dai +32° ai +91°
- Stabilizzazione e Perdita minima di Liquidi (minima Desaturazione Proteica e Fibra dai 91° ai 130°
- Doratura e Croccantezza (reazione di Maillard) dai 130° ai 155°
- Carbonizzazione – Acroleina – Punto di Fumo dai 155° ai 200°
why people choose us
The exceptional quality
Italian food has become the most favorite cuisine for people around the world. We take pride in a variety of our authentic dishes and the highest quality of our food. Enjoy the exceptional flavor of what you’re eating.
Our staff consists of experienced professionals who understand how to prepare and serve steaming hot, delicious Italian meals, fresh bread and drinks in a clean and comfortable atmosphere.
discounts, presents, surprises