Chef Gianfranco Pascucci. The restaurant “Pascucci Al Porticciolo”, in Fiumicino, was born from the idea of ​​Gianfranco Pascucci, to transform freshly caught fish into delicious gourmet dishes. In this regard, in fact, the Michelin Star was recognized to Read more

PastryChef Isabella Potì. Today we interviewed for you the very young PastryChef Isabella Potì, as well as sous chef of the Ristorante Bros di Lecce, led by Isabella herself and her partner ,Chef Floriano Pellegrino. Read more

Used Equipment

Equipment for used restaurants

One of the working sectors that still defends itself in Italy is certainly restaurant. In fact, despite the economic crisis, which is still putting our country in serious trouble, many entrepreneurs decide Read more

Restaurants in Toscana is one of the oldest regions of Italy. It is clear that the dishes of this land are linked to the Etruscans. But what are the main ingredients that make up traditional dishes? We just Read more

Restaurants in Piemonte. The roots of the typical Piedmontese cuisine date back to the rural tradition. It is a cuisine rich in dishes with a strong and decisive taste.

Piemonte is rich in DOP and IGP products.

Restaurants in Read more

The technology behind the food. Catering equipment.

Used equipment in catering

Catering is not just about food, ingredients and human hands that knead them. In the restaurants, in the bars, in the ice-cream parlors and in the catering activities Read more

Restaurant in Veneto. Intense and delicate flavours are the bases of cuisine of Veneto, they find their roots in the history of the region and in their geographical characteristics. The main food that characterize traditional Veneto’s dishes are Read more