Discover the latest sous-vide low-temperature cooking techniques specifically designed for professional butchers. All you have to know about times, temperatures, percentage proportions, and suitable pairings for the most important cuts for scottona, beef, pork, and poultry. How to efficiently use second- and third-cuts cooking techniques.
The only butchery course in Italy designed as per ISO 29990 standard.
Latest street food techniques: offal cooking, pulled pork, braising, sauces, and grilling.
★ Recipes aimed at using cheap ingredients, with a high profit ratio for you, designed to avoid any waste.
★ Every topic is meat-related, designed to help you as a butcher.
★ The products you should keep in your take-away display, ready to refresh them in hot water.
★ The most exclusive dishes for fast dinners and events in your butcher shop.