Gelato in fine dining. Chef Enrico Bergonzi: the essence of Italian regional cuisine

Discover with us the family tradition of 𝐀𝐥 𝐕𝐞̀𝐝𝐞𝐥 restaurant, which has grown from a historic provincial tavern to a restaurant where you can "feel at home". 𝐂𝐡𝐞𝐟 𝐄𝐧𝐫𝐢𝐜𝐨 𝐁𝐞𝐫𝐠𝐨𝐧𝐳𝐢 tells us about his relationship with gelato and other traditional Emilian preparations such as eggnog. A true story of Italian cuisine among the countryside and hills of Parma. Gelato, your next signature dish! To make his recipes, the chef relies on 𝐑𝐞𝐚𝐝𝐲𝐂𝐡𝐞𝐟, a multifunctional countertop machine for gelato, pastry, and chocolate making: https://www.carpigiani.com/en/product/ReadyChef To discover the full range of gelato machines for foodservice: https://www.carpigiani.com/en/segment/Foodservice ---------------------------- Follow us on Instagram https://www.instagram.com/carpigiani1946/ Follow us on Twitter https://twitter.com/carpigiani1946 Follow Carpigiani Gelato University on Facebook https://www.facebook.com/CarpigianiGelatoUniversity Follow Carpigiani on Facebook https://www.facebook.com/Carpigiani1946