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RESTAURANT MANAGER E SOMMELIER DELL’OSTERIA FRANCESCANA
Basso profilo e altissime prestazioni
di Giuseppe Palmieri

160 pagine
100 ill. a colori e b/n
Formato: dimensioni cm 23x25
Formato interno: cm 23,6x25,5
Carta: matt
Copertina: cartonata
Rilegatura: brossura in filo refe
TESTO ITALIANO/INGLESE

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35,00 €

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The author takes us into the fascinating world of those who manage the dining room and wine service of high-level restaurants, drawing on his years of experience at the Osteria Francescana in Modena, which ranks first among "The World’s 50 Best Restaurants 2018". He reveals a mysterious world which the reader can discover through the series of topics addressed, coming to understand how much hard work and rigour accompany the ambition of earning restaurant ‘stars’ and major recognition worldwide.  Beppe Palmieri honours and admires the artistry of chefs and, in his own case, the incomparable class of Massimo Bottura, who authored the book’s introduction, but is equally explicit in pointing out that, without a team of waiters and sommeliers of equal class, even a ‘multi-starred’ chef would risk failure.

This book features a vast selection of exclusive photos dedicated to the Osteria Francescana. It is both a manual on the art of serving food and wine (in the latter case with numerous digressions on the most impressive wines of recent years) and an inexhaustible source of curious facts, anecdotes and episodes tied to the world’s most famous restaurant. And concludes with the revelation that the number one person in charge of the dining room and wine cellar of the ‘Francescana’ enjoys cooking himself, in his rare spare time, thus closing the circle in a perfect manner.   

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