Cook Italian

Here we celebrate the strong bonds between the engineers who design and build Bertazzoni appliances, the great agricultural traditions of the region and the unique depth and character of Italian cooking.

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Tower of buffalo mozzarella, tomato and basil sauce

In a country where a thousand dialects are spoken, never ask where the term “mozzarella” comes from, because some will tell you from the operation of dividing the thickened mixtu...

Design Outfit loves Bertazzoni: a chat with Nora Santonastaso

Nora is an architect fond of interior design. She loves to share ideas and tips on her blog Design Outfit , a name that suggests that each space has its own ideal furniture, wh...

Cleaning tip

To clean the oven cavity and chrome-plated grilles properly, use a neutral detergent and warm water or a non-aggressive degreaser. In case of obstinate dirt, soak the components...

Imola and the Santerno Valley: engineering, history and gastronomy

If you've never been to Imola and you find yourself in its neighbourhoods, stop and visit the Sforza Fortress, the noble palaces of the old town and its numerous churches. Among t...

Apricot jam with cardamom

Round, generous and sweet, this fruit, native to northern China, fascinated ancient Romans, who introduced it to Italy: we are referring to the apricot - from the Arabic words al...

A chat with Chef Carcangiu

With long career as a chef and a great expertise in cuisine and nutrition, Chef Carcangiu knows Bertazzoni's products very well, as he often uses them at the Congusto Gourmet Inst...
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