Chef Davide Scabin, from the Combal.Zero restaurant in Rivoli (near Turin), gives his personal homage to Italian water by creating his dessert ‘Beijing Cold Fusion in San Pellegrino Liquid Diamonds’, that uses S.Pellegrino sparkling water as ingredient, and makes the guests at the S.Pellegrino sparkles with Bulgari China gala experience the surprise S.Pellegrino can bring on a dining table.
During the Chinese launch of the S.Pellegrino special edition bottle - that "features" a Bulgari jewel on the label, celebrating the 125th anniversary of the jewelry Maison and the partnership with S.Pellegrino in China Mainland, the Italian chef Scabin prepared a unique dessert made with twenty-six different iced ingredients, melted in the liquid diamonds of San Pellegrino sparkling water to create a surprising sweet soup, colourful and fruity.
To celebrate the anniversary, the Italian jewelry Maison will hold a Retrospective Exhibition in Shanghai, hosted in Aurora Museum from February 17th to April 17th 2012 during which 570 jewels coming both from the Maison’s archives and private collections will be presented: this is a further stage of an international tour which opened in Rome in 2009, moved to the Grand Palais in Paris in 2010 and then onto Beijing just before Shanghai's exhibition. Still curious about chef Davide Scabin and his cooking philosophy? Click here to have a look at our exclusive video interview with the Italian chef of the Combal.Zero restaurant.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.
Bertarello, the Masters of Italian Extra Virgin Olive Oil