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.
The magic of fireworks
We are featured on Corriere della Sera’s “La Cucina”
RAMPOLDI: THE KING OF MONTE CARLO’S GRILLS
Rampoldi gallops in the Jumping International
Dinner with Ricciardo and Massa
EXPERIENCE THE THRILL OF THE GRAND PRIX IN THE MYTHICAL RESTAURANT IN MONTE CARLO
Unveiled the Monte Carlo Opera Programme
Our first 70 years
Gilles Pudlowski puts Les pieds dans le plat of Rampoldi