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Fillet Wellington by PentoleProfessionali
October 20, 2017

Fillet Wellington by PentoleProfessionali

Accessori Cucina Cucinare
Wellington fillet is a second course of meat to be prepared for special occasions and is a recipe known all over the world. Here is the recipe of Professional Pots.
Posted in: Recipes
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Winter nutrition and cooking tools: the advice of PentoleProfessionali
October 19, 2017

Winter nutrition and cooking tools: the advice of PentoleProfessionali

Cucinare
In the winter season, food and cooking methods change a lot compared to other seasons, discover the advice of PentoleProfessionali
Posted in: The expert answers
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Blue Potato Gnocchi with Blue Goat and Pear Sauce
October 9, 2017

Blue Potato Gnocchi with Blue Goat and Pear Sauce

Cucinare
Autumn dish full of flavors, a recipe to try!
Posted in: Recipes
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Cauliflower dumplings with shallot sauce
October 9, 2017

Cauliflower dumplings with shallot sauce

Cucinare
October is dumpling month! Here is the proposal of Professional Pots
Posted in: Recipes
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Terracotta pots tips for use
October 9, 2017

Terracotta pots tips for use

Terracotta pots and their characteristics
Posted in: The cookware manual
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Tanucci copper pots: synonymous with passion and craftsmanship
September 29, 2017

Tanucci copper pots: synonymous with passion and craftsmanship

Pentola in rame
For two centuries the Tanucci copper workshops have been making high quality perntole following the manufacturing techniques handed down by the old craftsmen to the present day.
Posted in: News
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