Low temperature cooking masterclass with chef German Scalmazzi.

Low-temperature cooking is gaining more and more interest in the sector as it allows the organoleptic, nutritional and taste characteristics of foods to be kept unaltered. This food preservation system, indicated both in the case of fresh and cooked food, also guarantees considerable cost savings since it reduces food waste, greater hygiene thanks to the reduction of the danger of contamination with other foods and the proliferation of bacteria and molds and finally a saving in terms of space both in the refrigerator and in the pantry.