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A BRIEF OF STAGE IN ITALY A brief about my training in Italy and introduction to modern innovative Italian Cuisine

ABOUT THE RESTAURANT ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

SOUS VIDE -A powerful new cooking tool ,[object Object],[object Object],[object Object],[object Object],[object Object]

PRECISION OF EXECUTIUON ,[object Object],[object Object],[object Object]

MY OBSERVATIONS ,[object Object],[object Object],[object Object]

A day at the kitchen at alba starts early with the market …

Piegon ,piegon eggs and lunch with staff

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1. A BRIEF OF STAGE IN ITALY A brief about my training in Italy and introduction to modern innovative Italian Cuisine

3. ABOUT THE CHEF

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17. Herb gardens

18. FASONNA BEEF PRODUCTION FARMS

19. Corn producing areas and corn mill

20. A day at the kitchen at alba starts early with the market …

21. At the herb garden and the fish market

22. Kitchen at piazza duomo

23. Learning amaranth crackers

24. Piegon ,piegon eggs and lunch with staff

25. Brainstorming with chef

26.

27. Squid and eggplant ,44 leaves salad

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Restaurant piazza duomo

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