Kitchen Concepts Culinary Trip, January 2013.

Four chefs from Kitchen Concepts restaurants paid an educational visit to Italy last week. Julian Sammut managing director of the company spent two days showing the chefs around the Roman food markets of Testaccio and Trionfale and the celebrated deli shops of the Italian capital Volpetti, Franchi and Castroni.

Needless to say various meals were had at established eateries and a good number of local delicacies sampled. The group then proceeded up the peninsula to Padova where all participated in an in depth informative full day session in meat selection, aging and butchery at Centro Carni Company, a highly respected meat supplier to specialist meatshops and major hotel chains in Italy and overseas.

Caption. Signor Angelo Volpetti explaining the merits of his black Alba truffles to, from l to r, chefs Ricardo Bongailas ( Vecchia Napoli), Andre’ Spiteri ( The Chophouse) and Keith Zammit ( Gululu ).

Caption. Signor Angelo Volpetti explaining the merits of his black Alba truffles to, from l to r, chefs Ricardo Bongailas ( Vecchia Napoli), Andre’ Spiteri ( The Chophouse) and Keith Zammit ( Gululu ).

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