Chef Renato Picolotto

Photo: Recently returned from a wonderful trip in Italy.  I presented my book to Executive Chef Renato Picolotto (pictured here) of the fabulous CiprianiHotel in Venice.  Chef Renato uses the sous vide method with some of his delicious creations.

 

Recently returned from a wonderful trip in Italy. I presented my book to Executive Chef Renato Picolotto (pictured here) of the fabulous Cipriani

Hotel in Venice. Chef Renato uses the sous vide method with some of his delicious creations.

 

Featured Recipe

Pumpkin Spice Cake

Tired of the same old pumpkin pie for Thanksgiving? Why not enjoy this fabulous sous vide Pumpkin Spice Cake topped with warm Carmel sauce. Happy Thanksgiving!

 

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