Whether by grilling or barbecuing, the art of cooking with fire is trending more and more, not just in the rustic context of the kitchen, but in the world of gourmet cuisine as well. The difference between the two techniques is detailed in this article published on the food channel of Corriere della Sera, which also explains that a smoky aroma can be infused not just in meat and fish, but also in pizza, pasta, vegetables, vegetarian food such as tofu and even desserts.

In order to give the readers an understanding of how deeply the passion for cooking with fire runs now, the article cites Rampoldi, an historical gourmet destination for Monegasque food lovers and foreigners alike which has heated up its luxury grill in the seventy-first year of its existence. The desire to amaze our customers brings us to renew ourselves each and every day.

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