Michelin-starred chef Davide Scabin show us how to make a special Cotoletta for the campaign S.Pellegrino Live In Italian - Practice the Art of Fine Food Every Time You Can offers a reinterpretation of the dish. Let the famous Chef guide you step by step.
Chef Davide Scabin of the restaurant Combal.Zero in Rivoli, Turin, Italy, is a multi-awarded Italian chef. His cooking style is always evolving with new energy and verve. Traditional Piedmontese dishes with a creative touch and emotionally engaging ingredients in innovative recipes. In 2000, the restaurant opened in a new location, within the Castello di Rivoli, and a new name Combal.Zero. Over the years Combal.Zero has gained international recognition and countless accolades and awards, including two Michelin stars and a rank of in San Pellegrino’s “World’s 50 Best Restaurants”.