Chefs Of Italy
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Every Italian is proud of his or her cuisine, traditions and products. But each region differs with its own specialties, and a real culinary challenge can often arise. To find out about the competitions, in which typical products and dishes are the main protagonists, just follow Chefsof Italy.
The program features Chef Alessandro Borghese who will follow the challengers step by step throughout the trials, while renowned chefs Gennaro Esposito e Cristiano Tomei will evaluate the dishes prepared by the contestants. A challenge between regions with traditional recipes, which will reward commitment, dedication, true talent but above all the most innovative and original dish.
 The Knives of "Chefs of Italy"Â
The best selection to satisfy every professional, every amateur and every kitchen enthusiast, encased in an elegant block solid wood:Â
- ROAST KN IFE 24 cm.: semi-rigid-bladed knife, ideal for slicing cooked meats (e.g. roasts, boiled meats).
- PROSCIUTTO KNIFE 24 cm.: semi-rigid-bladed knife, ideal for small/medium-sized cured meats (e.g., salami, coppa, bacon).
- SAWED BREAD KNIFE 24 cm.: semi-rigid serrated blade knife, ideal for slicing bread, buns and pizzas.
- KITCHEN KNIFE 18 cm.: rigid-bladed knife ideal for cutting and peeling fruits and vegetables.
- DISPOSED KNIFE 16 cm.: knife ideal for boning, skinning, removing tendons and fat. The tip facilitates operations near the bone.
- COOKING KNIFE 16 cm.: Heavy, rigid-bladed knife ideal for slicing raw, bone-in meats (e.g., chicken, rabbit, ribs).
- sharpening steel 22 cm.: sharpener for knives with small/medium blade length.
- Professional Stainless Kitchen Scissors
