KITCHEN, RESEARCH AND FANTASY: CHEF TOMMASO FRACASSI


This article is also available in: Italian

fracassi-chef After earning his diploma in Techniques of catering services and the degree in Food Science and Technology, now also it deals with technical advice for the development of professional cooking equipment, perform tests on products and monitors the performance end. For several years it is employed at Fiorital SPA Venice in ‘Area quality, research and development, in particular has contributed to important projects such as the design of the production department “Atelier”, the development and validation of shelflife of products produced based fishing line brand Atelier Dalmare as ready to cook (burger fish, salmon croquettes) and ready to eat (fish salads ready for consumption, carpaccio and tartare raw consumption), protocol development Deepfrozen and range of related products ( ultracongelato fish).
For Tommaso, the modern kitchen is “the traditional gastronomy viewed with a pair of new glasses: everything must appear in focus with the needs of the moment.” Made in Italy, for the Chef Fracassi guarantees a satisfactory answer because it is able to evolve while keeping its roots in the culture and flavors that the whole world envies us

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