VIVERE LA CUCINA
CON PADERNO LIVING THE KITCHEN WITH PADERNO BY SAMBONET
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SAMBONET PADERNO INDUSTRIE SPA 9V e^ Y^ -% Vcc^ aZVYZg cZaaV [VWWg^XVo^dcZ Y^ eZcidaVbZ egd[Zhh^dcVaZ ZY Vgi^Xda^ YV XjX^cV eZg Xdbjc^i| Z aV g^hidgVo^dcZ! aV 9^k^h^dcZ E69:G" CD ^c Xdci^cjV Zkdajo^dcZ ZY ZheVch^dcZ# 8dc aV Y^hig^Wjo^dcZ ^c ijiid ^a iZgg^idg^d cVo^dcVaZ ZY jcV XdeZgijgV ZhiZgV X]Z kV YVaaÉ:jgdeV Va BZY^d ZY :higZbd Dg^ZciZ! eVhhVcYd eZg aV Gjhh^V! \a^ HiVi^ Jc^i^ Z aÉ6jhigVa^V! eZg jc idiVaZ Y^ daigZ &'% EVZh^! E69:GCD h^ egdedcZ d\\^ ^ciZgcVo^dcVa" bZciZ XdbZ jc ejcid Y^ g^[Zg^bZcid ^cY^heZchV" W^aZ eZg ijii^ ^ Egd[Zhh^dc^hi^ YZaaV G^hidgVo^dcZ# AV hjV kVhiV \VbbV Y^ Vgi^Xda^ Y^ egdYjo^dcZ cdcX] aÉVhhdgi^bZcid Y^ Vgi^Xda^ XdbeaZbZciVg^ Xdb" bZgX^Va^ooVi^ ^c ijiid ^a bdcYd! hdcd ^c \gVYd Y^ g^hedcYZgZ cZa b^\a^dgZ YZ^ bdY^ VaaZ Zh^\ZcoZ Y^ d\c^ hZiidgZ YZaaV g^hidgVo^dcZ Z YZaaÉVaWZg\]^ZgV# AÉ6o^ZcYV XdhiVciZbZciZ ^beZ\cViV V \V" gVci^gZ aV fjVa^i| YZ^ egdeg^ egdYdii^ JC> :C >HD .%%&/'%%% ZY ^a g^heZiid YZaaZ e^ gZXZci^ cdgbZ aZ\^haVi^kZ ^c iZbV Y^ ijiZaV YZaaV hVajiZ# 8dc ^a cjdkd ^chZY^VbZcid ^cYjhig^VaZ Y^ Dg[Zc\d CD ]V jaiZg^dgbZciZ ^beaZbZciVid aZ hjZ Vi" i^k^i| V iVa [^cZ Z h^ YdiViV Y^ jc bdYZgc^hh^bd aVWdgVidg^d Xdc higjbZciVo^dc^ VaiVbZciZ hd[^" hi^XViZ gV\\^ M! VhhdgW^bZcid Vidb^Xd! ZXX# X]Z eZgbZiidcd Y^ Z[[ZiijVgZ ^c WgZkZ iZbed aZ VcV" a^h^ X]^b^X]Z YZ^ bViZg^Va^ ji^a^ooVi^ diiZcZcYdcZ aÉZhViiV Xdbedh^o^dcZ Va [^cZ Y^ kZg^[^XVgcZ aV Xdg" g^hedcYZcoV V^ gZfj^h^i^ hiVcYVgYh# EVgi^XdaVgZ ViiZco^dcZ ^cdaigZ YZY^XViV VaaÉVb" W^ZciZ ZY VaaV h^XjgZooV! ^beZ\cd X]Z h^ XdcXgZ" i^ooVid Xdc aÉdiiZc^bZcid YZaaZ XZgi^[^XVo^dc^/ Vb" W^ZciVaZ JC> :C >HD &)%%&/'%%) Z h^XjgZooV D=H6H &-%%&# AÉdiiZc^bZcid ZY ^a bVciZc^bZcid YZaaZ igZ XZgi^[^XVo^dc^! ]Vccd eZgbZhhd VaaÉVo^ZcYV Y^ diiZ" cZgZ YV 8Zgi^fjVa^in ^a 8Zgi^[^XVid Y^ :XXZaaZcoV! jc ^bedgiVciZ g^XdcdhX^bZcid gV\\^jcid d\\^ YV edX]Z Vo^ZcYZ YZa hZiidgZ! X]Z ]Vccd XdchZ\j^id aZ XZgi^[^" XVo^dc^ Y^ FjVa^i|! 6bW^ZciZ Z H^XjgZooV#
For over 80 years, PADERNO has been a leading company manufacturing professional cookware and kitchen utensils for the restaurant and foodservice industry and is always in constant evolution and expansion. Distributing all over Italy and with an international distribution that ranges from Europe to the Middle and Far East, including Russia, United States and Australia, for a total of over 120 countries, PADERNO stands as a reliable reference for all professionals involved in the catering and restaurant business. Its wide range of both manufactured products as well as of complementary items distributed all over the world, are the way to fully satisfy the requirements and needs of the market. The company is constantly engaged in granting the quality of its products (Quality Management System UNI EN ISO 9001:2000) and constantly attentive to comply with the most recent laws relating to public health and safety. To this purpose, with the new factory in Orfengo (NO), the company has even more implemented its activities equipping a modern laboratory with high technology instruments (X-rays, athomic absorption, etc.) which enable to promptly carry out chemical tests on the raw materials used and check their conformity to the standards required. Special attention is paid to environment and safety; this strong engagement is testified by the achievement of ISO 14001:2004 Certification (Environmental Management System) and the OHSAS 18001 Certification (Security Management System). Thanks to the implementation of these three Certifications, the company has been awarded with the Excellence Certificate by Certiquality, a recognition awarded to very few companies.
SOMMARIO INDEX
8 PENTOLAME COOKWARE
10 18 24 30 34 38
inox stainless steel alluminio alluminium rame copper porcellana porcelain ferro iron pentole speciali special items
46 UTENSILI UTENSIL 48 50 52 54 58 62 66 74 80 88
colini strainers ciotole bowls dosatori dispenser mestoli, palette ladles, tools spatole, fruste, pinze spatula, whisks, tongs pa plus pa plus tools cucina creativa creative cuisine termometri e bilance thermometer and scale gadget serie 280 gadget serie 278
96 PIZZA 104 COLTELLERIA KNIVES 108 112 116 120 122 124 126
coltelli serie forgiata forged knives coltelli serie tranciata shear knives coltelli speciali special knives affilatoi sharpen tool taglieri cutting board preparazione carne e pesce fish & meat preparation forbici scissors
132 PASTICCERIA PASTRY 136 142 144 148 152 162 165 172 174 175 176 180 190
taglia pasta cutter taglia biscotti cooky cutters bocchette decorating tubes utensili decoro, teglie decoration tools, baking trays utensili pasta pastry tools tortiere banda stagnata pastry moulds tin plate tortiere antiaderenti pastry moulds non-stick coated stampi semifreddo semifreddo moulds millefoglie bisquit bobine serigrafate acetate rolls mascherine plastic templates cioccolato chocolate stampi in silicone silicon moulds
200 BAR 202 204 218 226
gelati ice cream utensili bar bar utensils aperitivo happy hour arthur krupp 662 - 663 - living
234 TAVOLA TABLE 236 238 243 244 248 249
caraffe termiche vacuum jug complementi tavola table design items porcellana porcelain accessori vino wine accessory candelieri candle stick accessori table accessory
252 CUISIPRO 254 264
grattuggie accutec razor utensili cucina cooking tools
278 284 294 300 304
misure e capacitĂ measure & capacity indice alfabetico alphabetical index indice per codice code index parola allo chef chefâ&#x20AC;&#x2122;s speaking le mie ricette my recipe book
8
PENTOLAME COOKWARE 10 INOX STAINLESS STEEL 18 ALLUMINIO ALLUMINIUM 24 RAME COPPER 30 PORCELLANA PORCELAIN 34 FERRO IRON 38 PENTOLE SPECIALI SPECIAL ITEMS 44 TECNICHE DI COTTURA COOKING TECHNIQUES
B>IDAD<>6
MYTHOLOGY
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Efesto, Vulcano for the latins, is the God of fire, the blacksmith of the Gods. In the Iliad, Homer says that Efesto, son of Hera and Zeus, was ugly and bad tempered, but with huge strength in his arms, and forged objects of unrivaled beauty. 9
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THIS HIGHLY RESISTANT MATERIAL IS USEFUL IN THE KITCHEN AS IT IS EASY TO CLEAN. THOUGH IT IS THE BEST MATERIAL FOR BOILING AND BLANCHING, TAKE CARE IF YOU USE IT FOR DRY COOKING AS THE FOOD CAN EASILY STICK TO THE BOTTOM. RECIPE: MIXED BOILED MEAT INGREDIENTS one chicken leng, 300 gr of beef chop, 300 gr of veal muscle, 1 onion, 2 carrots, a stick of celery, 2 cloves, 2 or 3 potatoes.
PREPARATION Wash and clean the vegetables, put them into a saucepan of cold water and heat. When the water boils, add salt and pepper (always remember to add the salt to the water after it starts boiling, because salt corrodes stainless steel over time), then the beef, after 10 minutes the veal and, lastly, after another 5 minutes the hen. Boil for 35/40 minutes and the dish is ready. Enjoy your meal!
INOX STAINLESS STEEL COOKWARE KD FEÊ :? IJEH?7 AÉVXX^V^d ^cdm! d ^cdhh^YVW^aZ! jcV aZ\V XdbedhiV eg^cX^eVabZciZ YV [Zggd ^ckZciViV cZa &.&( YVaaÉ^c\aZhZ =Vggn 7gZVgan# FjZhid i^ed Y^ VXX^V^d! XVgViiZg^ooVid YV jcÉVaiV eZgXZcijVaZ Y^ Xgd" bd! eVgi^XdaVgbZciZ gZh^hiZciZ VaaV Xdggdh^dcZ# :h^hidcd ^c XdbbZgX^d Y^kZgh^ i^e^ Y^ VXX^V^d ^cdm! XaVhh^[^XVi^ hZXdcYd aV cdgbVi^kV 6>H># >a e^ cdid fjZaad XVgViiZg^ooVid YVaaV h^\aV &-$&%! Xdbedhid eZg ^a &- YV 8gdbd Z YVa &% YV C^X]Za# BÊ?DEN ?D 9K9?D7 EZgX] hXZ\a^ZgZ fjZhid bZiVaad eZg aZ egZeVgVo^dc^ Xja^cVg^Z4 H^XjgVbZciZ jc eg^bd ejcid V [VkdgZ Y^ fjZhid bViZg^VaZ aV egVi^X^i|# >\^Zc^Xd eZg ZXXZaaZcoV! ^c[Vii^ [VX^abZciZ aVkVW^aZ Z cdc cZXZhh^iV Y^ XjgZ d bVcjiZco^dc^ eVgi^XdaVg^# :hhZcYd jc XVii^kd XdcYjiidgZ! h^ g^hXVaYV aZciVbZciZ Z VaigZiiVcid aZciVbZciZ XZYZ XVadgZ# H^ egZhiV ^c bdYd eVgi^XdaVgZ V XdiijgZ bdaid ajc\]Z Z aZciZ! VaaZ Wdaa^ijgZ Z VaaZ XdiijgZ ^c Xj^ ^a XVadgZ k^ZcZ igVhbZhhd VaaÉVXfjV#
A BRIEF HISTORY Stainless steel is an iron-carbon alloy discovered by the Englishman named Harry Brearly in 1913. This kind of iron, characterised by a high percentage of chromium, is particularly resistant to corrosion. There are different types of stainless steels in commerce, classified according to AISI regulation. The most common, known as 18/10, contains 18 per cent of chromium and 10 per cent of nickel. STAINLESS STEEL IN THE KITCHEN Why choose this metal for culinary preparations? Handiness is definitely the main point in favour of this material. It is extremely hygienic, because it is easily washable and does not need any particular maintenance. Since it is a weak heat conductor (that is it heats slowly, and then cools equally slowly), this makes it a perfect option for slow-cooking, poaching and cooking when it is transferred by water.
11
PENTOLAME INOX STAINLESS STEEL COOKWARE
serie 1000 INDUCTION
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The serie 1000 is made of stainless steel with satin polished rim and a practical non-drip edge to serve directly at the table. The handles, of tubular steel, are anatomical and do not overheat, they thus guarantee easy heandling and easy use. The lateral surface, of uniform or variable thickness according to the dimensions the pots and pans, guarantee a strong structure (1). The heat spreads thanks to the sandwich thermoradiant bottom (stainless steel-aluminium -stainless steel) and to the concavity of the material which, once overheated, lays out to exploit at best the heat source (2).
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PENTOLAME INOX STAINLESS STEEL COOKWARE
gourmet serie 2000 INDUCTION
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Unlike the 1000 series, the 2000 series of cookware features “pleated” handles for a more technical and professional style. To assure a perfect grip, the solid steel handles with strengthening strips are spot-welded to the pan in 6 different points.
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PENTOLAME INOX STAINLESS STEEL COOKWARE
3 ply serie 2500 INDUCTION
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The serie 2500 3-ply pots and pans was created for professional kitchens and is a “must” in the homes of good lovers who want to maximize steel properties and the excellent heat conduction of aluminium. A thick layer of aluminium is situated between two layers of stainless steel, to ensure fast and uniform distribution of heat. The 3-ply 2500 series combines two materials with very different characteristics and fully exploits the special features of each. Aluminium is an excellent heat conductor on any hob while stainless steel adds strength and durability. The tubular steel handles are anatomical and do not overheat. This makes for safe handling and ease of use. The external finish is in butter-finished stainless steel and the products feature a handy pouring edge.
VIVERE LA CUCINA CON PADERNO by SAMBONET
3 PLY SERIE 2500
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ALUMINIUM IS IDEAL FOR STIR-FRYING, FOR ROASTING AND FOR BAKING, THANKS TO RAPIDITY WITH WHICH THE HEAT SPREADS. IT IS PARTICULARLY USEFUL, HANDY FOR EVERYDAY USE AS IT IS LIGHTWEIGHT AND INEXPENSIVE. RECIPE: KING PRAWNS FLAMED WITH CALVADOS AND VAL DI NON APPLES. INGREDIENTS 5 king prawns, 1 apple, a sprig of parsley, half a glass of white wine, a small glass of Calvados, a knob of butter.
PREPARATION Remove the skins from the king prawns leaving the tails and remove their entrails. Peel and dice the apple; heat the pan with butter, add the diced apple and the white wine; when the wine has completely evaporated and the apple has become soft, add the prawns on their backs; as soon as they turn white, flame them with the Calvados over a strong flame. Serve by preparing two heaps of apples (form the heaps with the help of two spoons), place the prawns with their tails pointing upwards next to the heaps and garnish with finely cut piece of apple skin.
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A BRIEF HISTORY The ancient Greeks and Romans used alum to fix colour on fabrics, to print parchment paper, to tan hides, to produce glass and as a haemostat for healing wounds. Aluminium was thought of as a precious metal and it was worth even more than gold. It was only at the end of the nineteenth century, when a new mass production method was discovered, that this metal began to play an important industrial role. ALUMINIUM IN THE KITCHEN Cheap and good at conducting heat, aluminium is easy to handle thanks to its low specific weight, approximately one third that of steel and copper. It is ideal for cooking at high temperatures, but not for prolonged periods as the food would tend to stick. TIPS Do not keep food in aluminium for more than a few hours, especially if acid or salty. After a time, the inner surface would colour slightly, though this does not affect product quality.
19
PENTOLE ALLUMINIO ALUMINIUM COOKWARE
serie 6100 crudalluminio
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The 6100 Crudalluminio series is made from aluminium with heatresistant handles in 18/10 tubular stainless steel. Ideal for frying and browning, aluminium cookware is particularly appreciated because it heats up quickly and is inexpensive.
LIVING THE KITCHEN WITH PADERNO by SAMBONET
SERIE 6100 CRUDALLUMINIO
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SERIE 6100 CRUDALLUMINIO
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COPPER IS CERTAINLY ONE OF THE BEST MATERIALS OF ALL AS IT IS ALMOST ETERNAL AND ATTRACTIVE TO LOOK AT. THANKS TO THE CHARACTERISTIC SPEED OF COOKING OF THIS MATERIAL, A LARGE, LIGHTWEIGHT AND HANDY COPPER PAN ASSURES RAPID AND EXCELLENT RESULTS IN THE PREPARATION OF SAUCES, FOR EXAMPLE. IT IS PARTICULARLY SUITABLE FOR COOKING RISOTTO. SMALL COPPER PANS ARE PERFECT FOR PASTRY-MAKING, BOTH FOR MELTING CHOCOLATE AND FOR PREPARING ZABAGLIONE AND CREAMS. RECIPE: ZABAGLIONE INGREDIENTS 1 egg yolk, 30 grams of sugar, 5 cl of Marsala, 10 cl of Muscat wine of Piedmont.
PREPARATIONS Mix all the ingredients together in a small pan (the best is the conical pan – see page 42), whisk the mixture over a slow flame and serve the zabaglione with Cantucci-like biscuits.
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A BRIEF HISTORY Copper was probably the first metal to be used by humans: the earliest copper objects date back to 8700 B.C. The chemical symbol of copper is CU which derives from cuprum, literally “bronze of Cyprus”, the island on which most of the copper was mined during Roman times. COPPER IN THE KITCHEN A copper pan is certainly an investment, considering the durability of the material. Copper is preferred by many chefs because it heats rapidly, is an excellent heat conductor (its thermal conductivity is only exceeded by silver) and is rustproof.
25
PENTOLE RAME COPPER COOKWARE
serie 5200 / 5300
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The 5200 and 5300 series combine two traditional high-performing metals: copper and steel. The internal coating in 18/10 stainless steel is suitable for everyday cooking, while the warm and enfolding copper assures excellent mechanical resistance and uniformly distributes heat for delicate dishes. The proportions of the two materials (90% copper - 10% steel) guarantee exceptional performance and a long-term investment. The steel coating does not wear with use and therefore lasts a very long time. The handles for both series are made from bronze with stainless steel rivets, apart from the 5300 series items with just one handle which are made from painted cast iron. The material in the 5200 series is 1.5 mm thick on average, while the 5300 series is heavier with thicknesses ranging from 2.5 to 3.5 mm.
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VIVERE LA CUCINA CON PADERNO by SAMBONET
SERIE 5200 / 5300
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29
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PORCELAIN IS PARTICULARLY APPROPRIATE FOR COOKING IN THE OVEN AND AU GRATIN, BAKING CAKES AND TARTS, AND MAKING SAVOURY AND SWEET SOUFFLÉS (APPLE, CHOCOLATE, POTATO, CARROT, ETC.). THE VARIOUS SHAPES AND SIZES OF PORCELAIN MOULDS, AS WELL AS THEIR PLEASING APPEARANCE, ALLOW BOTH SKILLED CHEFS AND BEGINNERS TO UNLEASH THEIR CREATIVITY AND IMAGINATION. MAKE SURE NOT TO USE PYREX DISHES OVER A HOT FLAME (A FLAME SEPARATOR SHOULD BE USED) AND HANDLE WITH CARE AVOIDING EXCESSIVE TEMPERATURE CHANGES. RECIPE: AUBERGINE BOATS WITH PACHINO TOMATOES, BASIL AND GRANA PADANO CHEESE INGREDIENTS 2 aubergines, 200 grams of Pachino tomatoes, 50 grams of Grana Padano cheese (20 grams grated and 30 grams flaked), 4 leaves of basil, extra-virgin olive oil, salt and pepper. 30
PREPARATION Wash the aubergines, cut them in half lengthwise, empty them and heat the four hemispheres seasoned with oil and salt in the oven for 10 minutes. Remove from the oven and fill with the quartered Pachino tomatoes seasoned with basil, grated cheese, oil, salt and pepper. Cover with the Grana Padano cheese flakes and brown for 6/7 minutes.
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A BRIEF HISTORY Porcelain was first produced by the Chinese, supposedly during the Tang Dynasty which ran from 618 to 907 A.D. The West first came to hear about porcelain in the thirteenth century from Marco Polo’s writings. In the seventeenth century, the use of Chinese porcelain spread rapidly thanks to the popularity of some new beverages: tea, coffee and chocolate. PORCELAIN IN THE KITCHEN Fine and delicate, porcelain withstands heat well and is excellent for cooking and serving food. Given its resistance and the fact that it can be presented directly on the tabletop, it is used for timbales, soufflés, ramequins, tarts and other baked foods. Waterproof and non-reactive to foods, it distributes heat well and maintains it for a long time. It can be used both in traditional and microwave ovens, and can also be put under the grill for light gratins. It must not be used over a direct flame and cannot withstand thermal shock. TIPS When removing hot porcelain from the oven, do not place it on steel or marble tops or pour cold liquids into it.
31
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White porcelain is made with a first firing lasting about 16 hours at 900°C. The “bisque” is then glazed with Limoges enamel and put back in the kiln for a second firing cycle lasting 20 hours at 300°C. The tough porcelain used to make these differentlyshaped objects assures outstanding flexibility of use: pie dishes, stew pots, ramequin dishes, crème brûlée bowls, and much more besides.
LIVING THE KITCHEN WITH PADERNO by SAMBONET
PORCELLANA PORCELAIN COOKING DISHES
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THE BEST MATERIAL FOR FRYING IS IRON AS THE OIL HEATS VERY QUICKLY, FRYING IS QUICK AND THE FOOD TURNS CRISP OUTSIDE AND SOFT INSIDE. RECIPES: STUFFED COURGETTE FLOWERS FRIED IN BATTER. INGREDIENTS 4 courgette flowers, 4 cubes of smoked scamorza cheese, 4 anchovy fillets. For the batter: 20 gr of flour, half a glass of sparkling water, salt and pepper. 34
PREPARATION Wash and clean the courgette flowers, stuff each with a cube of smoked scamorza cheese and an anchovy fillet, dip into a standard batter mix and fry at 170° C for one minute.
FERRO IRON COOKWARE KD FEÊ :? IJEH?7 >a [Zggd jc bViZg^VaZ ji^a^ooVid [^c YV^ iZbe^ YZ^ HjbZg^ Z YZ\a^ :\^o^! X]Z \^| )%%% Vcc^ eg^bV Y^ 8g^hid ad ji^a^ooVkVcd eZg e^XXda^ d\\Zii^! XdbZ ejciZ Y^ aVcX^V Z e^XXda^ d\\Zii^# D\\^ ^a [Zggd YV hdad gVeegZhZciV ^a .* YZaaV egdYjo^dcZ Y^ bZiVaa^ YZa bdcYd ZY ^a eg^cX^eVaZ XdbedcZciZ Y^ YjZ aZ\]Z bdaid Y^[[jhZ/ aÉVXX^V^d Z aV \]^hV# ?B <;HHE ?D 9K9?D7 FjVh^ hXdbeVghd YVaaZ XjX^cZ bdYZgcZ! g^bVcZ jc bViZg^VaZ ji^a^ooVid YV^ \gVcY^ X]Z[ ^ciZgcVo^dcVa^ eZg aZ hjZ XVgViiZg^hi^X]Z Y^ Vci^VYZgZcoV Z gZh^hiZcoV VaaZ VaiZ iZbeZgVijgZ#
A BRIEF HISTORY Iron has been used ever since the times of the Sumerians and the Egyptians who, as early as 4000 years before Christ, used it for small objects, such as spearheads. Today, iron alone accounts for 95% of global metal production and is the main component in the most widely used alloys: steel and cast iron. IRON IN THE KITCHEN Although it has almost disappeared from the modern kitchen, it is used by the great international chefs as it is non-stick and withstands high temperatures.
35
FERRO IRON
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Iron is ideal for cooking at high temperatures because its low capacity of heat transmission prevents temperature leaps. As it is non-stick, food does not stick to it. It withstands very high temperatures and improves its performance with use. Iron pans are perfect for fried food, omelettes or fine crêpes. Wash the black iron pan in water as little as possible and always keep it greased.
VIVERE LA CUCINA CON PADERNO by SAMBONET
PENTOLAME FERRO IRON COOKWARE
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PENTOLE SPECIALI SPECIAL ITEMS COOKWARE KD7 B7 <EHC7" CEBJ; B; FH;IJ7P?ED?$ ?B J;=7C; gdidcYd! edXd egd[dcYd Z Xdc ' bVc^X^ V^ aVi^# K^ZcZ \ZcZgVabZciZ ji^a^ooVid eZg XjX^cVgZ hj\]^ Z XdcY^bZci^! XVgcZ Z kZgYjgZ# B7 F7:;BB7 idcYV Z Xdc ^ WdgY^ e^jiidhid WVhh^! ]V jc ajc\d bVc^Xd X]Z aV gZcYZ e^ VYViiV V hVaiVgZ aZ e^ZiVcoZ d V [g^\\ZgZ# B7 97II;HKEB7 Vhhdb^\a^V bdaid Va iZ\VbZ bV jc edÉ e^ egd[dcYV ZY ]V ^a bVc^Xd ajc\d# >YZVaZ eZg aV XdiijgV Y^ Vggdhi^! XVgcZ ^c \ZcZgZ Z kZgYjgZ# B7 F;DJEB7 fjZaaV e^ VaiV! ]V [dgbV X^a^cYg^XV Xdc kVg^ Y^VbZig^ Z Y^[[ZgZci^ XVe^ZcoZ# K^ZcZ \ZcZgVabZciZ jhViV eZg Wdaa^gZ Z aZhhVgZ! e^ ^c \ZcZgVaZ eZg eVhiZ! b^cZhigZ Z ojeeZ# B7 J;=B?7 jhViV \ZcZgVabZciZ eZg ^a [dgcd! Y^ [dgbV gZiiVc\daVgZ Z h^ jhV eZg Vggdhi^gZ XVgcZ Z kZgYjgZ! aVhV\cZ! XVccZaadc^ Z ijii^ fjZ^ e^Vii^ X]Z ]Vccd W^hd\cd Y^ ZhhZgZ eVhhVi^ ^c [dgcd# : eZg ^ XjdX]^ e^ Zh^\Zci^! X]Z cdc kd\a^dcd [Vgh^ bVcXVgZ ViigZooVijgZ YZY^XViZ V gZVa^ooVgZ ^c bdYd ^beZXXVW^aZ egZeVgVo^dc^ heZX^[^X]Z! ZXXd jcV hZaZo^dcZ YZaaZ ViigZooVijgZ X]Z ZhVaiVcd aZ XVgViiZg^hi^X]Z Y^ Va^bZci^ YVaaZ [dgbZ eZXja^Vg^#
ONE SHAPE, MANY DIFFERENT USES. THE SAUCEPAN is round, fairly shallow and has 2 handles on the sides. It is generally used to cook sauces, meat and vegetables. THE FRYPAN is round with fairly low edges. Its long handle makes it perfect for tossing or frying food. THE SAUCE POT is similar to the saucepan but it is a bit deeper and has a long handle. Ideal for roasts, meat in general and vegetables. THE HIGH STOCK POT is cylindrical and comes in many different diameters and capacities. It is used for boiling and, more generally, for pasta and soups. THE BAKING PAN instead, is generally used in the oven. It is rectangular and is perfect for roasting meat and vegetables, lasagne and cannelloni, and all other dishes that need to be put in the oven. For the most demanding chefs, then, who want to make impeccable dishes using the right equipment, here is a selection of special products that can fully enhance the characteristics of certain dishes.
39
PENTOLE SPECIALI SPECIAL ITEMS
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EACH DISH NEEDS ITS OWN EQUIPMENT For those who are hard to please … Here is the asparagus steamer for uniform cooking and reduced water consumption: the stalks cook until they are tender while the tips are steamed without becoming mushy. Do you want to amaze your guests by serving up different types of pasta shapes without having to use lots of different sauce pots? The handy segmented colanders are just what you need. And if you love Italian food, you must absolutely have one (or more) lasagne pans. How about a fish dinner? With a fish kettle you could boil large and long fish, such as salmon or tuna, without ruining their shape, thanks to the grid which can be lifted up to drain off the cooking water.
LIVING THE KITCHEN WITH PADERNO by SAMBONET
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9VaaV igVY^o^dcZ dg^ZciVaZ! ^cY^XVid eZg aV XdiijgV Va hVaid Y^ WdXXdcX^c^ Y^ XVgcZ Z Y^ eZhXZ! egZeVgVi^ Xdc aZ\jb^ iV\a^Vi^ V XjWZii^ d \Zgbd\a^# AV eVgi^XdaVgZ [dgbV eZgbZiiZ VcX]Z V^ bZcd ZheZgi^ Y^ hVaiVgZ ^c eVYZaaV# EZg egZeVgVgZ jc e^Viid YV^ egd[jb^ Z hVedg^ ^ciZch^! ^a ld` Xdc \g^\a^V ^cY^XVid eZg aZ XdiijgZ Va kVedgZ# H^ ej VYV\^VgZ hjaaV \g^\a^V X^ X]Z h^ YZh^YZgV XVgcZ W^VcXV! eZhXZ! kZgYjgZ! aZ\jb^ ZiX# Z cZaaÉVXfjV Y^ XdiijgV bZiiZgZ Vgdb^! heZo^Z d ZhhZcoZ# Derived from the East, it is used for toss cooking pieces of meat and fish and dishes of diced vegetables or sprouts. Its special shape allows even beginners to toss food. To make a dish with intense flavours and fragrances, the wok pan with grid is ideal for steam cooking. Any kind of food (white meat, fish, vegetables, pulses, etc.) can be placed on the grill while aromas, spices or essences can be added to the cooking water.
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43
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LA FORMA MIGLIORE CASSERUOLA ALTA / BASSA - BAGNOMARIA MATERIALE CONSIGLIATO ACCIAIO - ALLUMINIO
LA FORMA MIGLIORE IL GIUSTO MATERIALE
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LA FORMA MIGLIORE
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COCOTTE OVALE - BRASIERA - TEGAME RETTANGOLARE CASSERUOLA ALTA / BASSA MATERIALE CONSIGLIATO ALLUMINIO - RAME
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LA FORMA MIGLIORE IL GIUSTO MATERIALE
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STAMPI - ANELLI ALLUMINIO - SILICONE - ACCIAIO
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44
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
TECNICHE DI COTTURA COOKING TECHNIQUES
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THE BEST SHAPE H GH HI H / LOW SAUCEPAN N – DOUBLE BOILER THE RIGHT MATERIAL STEEL - ALUMINIUM
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OVAL V STEW PAN N – BRAISING PAN N – RECTANGULAR PAN H GH HI H / LOW SAUCEPAN THE RIGHT MATERIAL STEEL - ALUMINIUM
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THE BEST SHAPE LOW/HI / GH TAPERED E FRYPAN N – THICKENING PAN THE RIGHT MATERIAL ALUMINIUM M – NON-STICK ALUMINIUM M - COPPER
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THICKENING PAN T N – LOW SAUCE POT H GH TAPERED HI E FRYPAN THE RIGHT MATERIAL ALUMINIUM M – NON-STICK ALUMINIUM M - COPPER
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45
46
UTENSILI CUCINA KITCHEN UTENSILS 48 COLINI
STRAINERS 50 CIOTOLE
BOWLS 52 DOSATORI, IMBUTI
DISPENSER, FUNNEL 54 MESTOLI, PALETTE
LADLES, TOOLS 58 SPATOLE, FRUSTE, PINZE
SPATULA, WHISKS, TONGS 62 PA PLUS UTENSILI
PA PLUS TOOLS 66 CUCINA CREATIVA
CREATIVE CUISINE 74 TERMOMETRI, BILANCE
THERMOMETERS, SCALE 78 TEMPERATURE DI COTTURA CARNE
MEAT BAKING TEMPERATURE 80 GADGETS SERIE 280 88 GADGETS SERIE 278
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Kitchen utensils are just as crucial to the success of a dish as the quality of the ingredients. A good kitchen utensil can make it a true joy to prepare meals and give dishes both a special taste and a professional and modern appearance. 47
UTENSILI CUCINA KITCHEN UTENSILS
COLINI STRAINERS
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48
Strainers are fundamental kitchen utensils and are used to strain pasta, drain vegetables and wash food. There should be at least one of them in every self-respecting kitchen. Cooking enthusiasts can choose from a wide variety of strainers. With feet to keep your hands free, with a flat bottom so as not to crush the food and smaller sizes for placing on saucepans, without feet but with a handle and reinforced rim. Why not choose the Chinese colander for straining soups and broths? Choose the shape and size of strainer you need for the job you want to do.
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UTENSILI CUCINA KITCHEN UTENSILS
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Do you follow recipes to the letter or are you free and easy when it comes to judging quantities? No matter what approach you use, graded carafes, dispensers, measuring vessels and funnels are certainly very useful.
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Palette knives are used for cutting and serving food. There are various kinds of palette knife, with or without blade, and with a wide variety of shapes which adapt to the kind of food and container used. Whisks are used to mix ingredients for light recipes, whisk custard and whip cream or egg whites. They stop lumps from forming and increase the volume of the mixture, making it fluffier and softer by adding air inside it. Whisks with balloon-shaped wires are ideal for light mixtures, while those with elongated wires are best for thick sauces.
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
SPATOLE, FRUSTE, PINZE SPATULA, WHISKS, TONGS
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VIVERE LA CUCINA CON PADERNO by SAMBONET
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The utensils in the PA plus series are made from food-safe composite plastic, polyamide (PA), to which fibreglass is added. They are dishwasher proof, can be sterilised and withstand temperatures of up to 220°C. Their elevated flexibility makes them particularly suitable for use with non-stick pans as they do not scratch the surface. The kitchen spoons and palette knives have a “natural” colour while the spatulas and tongs are pigmented black.
LIVING THE KITCHEN WITH PADERNO by SAMBONET
&'.'% BZhidad Ladle
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UTENSILI CUCINA KITCHEN UTENSILS
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Preparing food is simple if you have the right tools as these can save time, help you to get organised and assure excellent results. Here are some examples of utensils that can turn amateur cooks into professionals capable of astonishing and surprising their guests.
LIVING THE KITCHEN WITH PADERNO by SAMBONET
CUCINA CREATIVA CREATIVE CUISINE
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)-'-& <^gdaaV [dgbV\\^d Cheese girolle rotary grater
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The cheese "girolle" was invented in 1981 to enhance the flavor of the Swiss cheese called "Tête de Moine" or Fromage de Bellelay... a cheese dated from the Middle Ages. The cheese is scraped by the rotating blade and forms small petal-like thin slices that are very tasty.
)-'&+ IV\a^V X^edaaZ! ^cdm Onion cutter, s/s
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CUCINA CREATIVA CREATIVE CUISINE
)'*+* HegZb^V\a^d$hcdXX^daVidgZ! Vaajb^c^d Garlic press/seed remover, aluminium
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)'*.IV\a^V [jc\]^! ^cdm Mushroom cutter, s/s
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
CUCINA CREATIVA CREATIVE CUISINE
71
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VIVERE LA CUCINA CON PADERNO by SAMBONET
CUCINA CREATIVA CREATIVE CUISINE
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73
UTENSILI CUCINA KITCHEN UTENSILS
TERMOMETRI e BILANCE THERMOMETER and SCALE
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Measuring instruments are vital when even the chef’s expert eye is not sufficient. How can you check the temperature of fridges or freezers to make sure they preserve food correctly without the help of a thermometer? How can you weigh ingredients accurately without the precision of a pair of scales? How can you be sure of the quality of a roast or the temperature of sugar when making syrups, glazes and jams? Table (page 78) gives some simple rules for roasting all types of meat by checking the internal temperature with a thermometer after cooking.
LIVING THE KITCHEN WITH PADERNO by SAMBONET
TERMOMETRI, BILANCE THERMOMETER, SCALE
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76
VIVERE LA CUCINA CON PADERNO by SAMBONET
TERMOMETRI, BILANCE THERMOMETER, SCALE
77
TEMPERATURE DI COTTURA CARNE MEAT BAKING TEMPERATURE
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UTENSILI CUCINA KITCHEN UTENSILS
GADGET SERIE 280 MANICO POLIPROPILENE POLYPROPYLENE HANDLE CDI6/ <A> 6GI>8DA> 8DCIG6HH:<C6I> 96 HDCD 9>HEDC>7>A> 6C8=: 8DC B6C>8D >C 688>6>D H:G>: ',-# NOTE: THE ITEMS MARKED WITH AN ASTERISK (*) ARE ALSO AVAILABLE WITH THE HANDLE IN STAINLESS STEEL 278 SERIES.
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Kitchen utensils make for precise and rapid cutting, slicing, peeling, skinning, grating, spreading, portioning, opening, gouging and decorating. Kitchen gadgets make it easier to do what you want to do. The gadgets in the 280 series are made from stainless steel and feature with black polypropylene ergonomic handles. They are dishwasher proof and can be hung up from the hole in the handle.
LIVING THE KITCHEN WITH PADERNO by SAMBONET
GADGET SERIE 280
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GADGET SERIE 280
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UTENSILI CUCINA KITCHEN UTENSILS
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
GADGET SERIE 280
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UTENSILI CUCINA KITCHEN UTENSILS
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)-'-%".* 9ZXdgVidgZ Decorator
)-'-%".( 9ZXdgVidgZ eZg bVcX^c^ Decorator, left handed
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Used in order to garnish cakes and ice creams. The particular blade’s angle, available also for left-handed, allows you to carve only the skin.
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)-'-%"'( IV\a^VkZgYjgZ dcYjaVid Vegetable cutter
)-'-%"&& 6gg^XX^VWjggd Butter curler
a# Xb
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Easy to use butter curler to create decorative butter curls or to have quickly butter portions to be used in meals’ preparation.
VIVERE LA CUCINA CON PADERNO by SAMBONET
GADGET SERIE 280
)-'-%"&+ 8jXX]^V^d edbeZabd Grapefruit spoon
)-'-%".& 8daiZaad YZXdgV [gjiiV Fruit decorating knife
)-'-%")) 8daiZaad YZXdgVgZ Decorating knife
)-'-%".' G^\V a^bdc^ Z YZXdgVidgZ Lemon striper and decorer
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)-'-%".% G^\Va^bdc^ Lemon striper
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FjZhid hZbea^XZ higjbZcid! ^bbZY^Vid cZaaÉjhd! eZgbZiiZ Y^ ^cX^YZgZ WjXX^V Z edaeV Y^ [gjiiV Z kZgYjgV eZg diiZcZgZ dg^\^cVa^ [dgbZ Y^ YZXdgVo^dcZ# With this simple tool you can carve the skin of fruit and vegetables to obtain original decorations.
IgVb^iZ aV eVgiZ XdcXVkV ^c VXX^V^d h^ hdaaZkV aV WjXX^V X]Z k^ZcZ ed^ VhedgiViV Xdc [VX^a^i| YVaaV eVgiZ YZciZaaViV YZaaÉjiZch^aZ# The hollow side lifts up the skin which is then easily removed by the dented side. )-'-%".+ EZaVgVcXZ Orange peeler a# Xb '%
87
UTENSILI CUCINA KITCHEN UTENSILS
GADGET SERIE 278 MANICO ACCIAIO STAINLESS STEEL HANDLE CDI6/ <A> 6GI>8DA> 8DCIG6HH:<C6I> 96 HDCD 9>HEDC>7>A> 6C8=: 8DC B6C>8D >C EDA>EGDE>A:C: C:GD H:G>: '-%# NOTE: THE ITEMS MARKED WITH AN ASTERISK (*) ARE ALSO AVAILABLE WITH THE HANDLE IN BLACK POLYPROPYLENE 280 SERIES.
> \VY\Zi YZaaV hZg^Z ',- ]Vccd aÉ^bej\cVijgV ^c VXX^V^d ^cdm &-$&% Z \gVo^Z VaaV adgd ZhiZi^XV edhhdcd ZhhZgZ ji^a^ooVi^ cdc hdad eZg egZeVgVgZ! bV VcX]Z eZg hZgk^gZ! XdbZ cZa XVhd YZ^ bZhida^! YZ^ XjXX]^V^dc^! YZ^ [dgX]Ziidc^! YZaaZ eVaZiiZ Z YZaaZ heVidaZ# Hdcd [VX^abZciZ aVkVW^a^ VcX]Z ^c aVkVhidk^\a^Z Z \gVo^Z Va [dgd edhid VaaÉZhigZb^i| YZa bVc^Xd edhhdcd ZhhZgZ XdbdYVbZciZ V\\VcX^ViZ VaaZ WVggZ edgiVjiZch^a^# 88
The 278 series of gadgets feature handles in 18/10 stainless steel and, thanks to their appearance, they can be used not just for preparing food, but also for serving it, as is the case of the ladles, kitchen spoons and forks, spatulas and palette knives. They are easy to wash (also in the dishwasher) and the hole in the end of the handle makes it easy to hang them on racks.
LIVING THE KITCHEN WITH PADERNO by SAMBONET
GADGET SERIE 278
)-',-"(( GdiZaaV iV\a^V e^ooV Pizza wheel a# Xb
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)-',-"(. GdiZaaV iV\a^V eVhiV Ydee^V Double pastry wheel
)-',-")' 6[[ZiiV[dgbV\\^d iZcZgd Cheese slicer
)-',-")- 8daiZaad kZgYjgZ Vegetables knife
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)-',-"** HeZajXX]^cd Paring knife
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6YZgZcYd VaaV hjeZg[^X^Z! ^ e^XXda^ YZci^ YÉVXX^V^d Za^b^cVcd [VX^abZciZ aZ hfjVbZ# Ý deedgijcd hkda\ZgZ fjZhiV deZgVo^dcZ eg^bV Y^ hk^hXZgVgZ ^a eZhXZ# Adhering to the surface, the small steel prongs easily remove scales. It is advisable to do this before eviscerating the fish.
)-',-"(HfjVbVeZhXZ Fish scaler
)-',-"). BVccV^ZiiV [dgbV\\^d Cheese cleaver
a# Xb
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89
UTENSILI CUCINA KITCHEN UTENSILS
AZ ejciZ igViiZc\dcd aÉdgiV\\^d Z [jc\dcd YV \j^YV eZg diiZcZgZ [ZiiZ Y^ j\jVaZ heZhhdgZ# The prongs hold the vegetable firm in place so as to cut uniform slices. )-',-")+ 8daiZaad eVgb^\^Vcd Parmesan knife
)-',-".% ;dgXV X^edaaZ Onion fork
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)-',-")* 8daiZaad Veg^dhig^X]Z$\gVcV Oyster/cheese knife
)-',-")& 6[[ZiiV [dgbV\\^d Cheese slicer
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Useful to lay cheese veils directly on the dish. The sharp angle folded edge helps in cutting slices without breaking them.
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)-',-",* HeVabVWjggd Butter spreader
)-',-",, HeVidaV eZg \aVhhV Spatula
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)-',-".) EZccZaad eVhi^XXZg^V Pastry brush
)-',-"-, EgZhhVeViViZ Potato masher
)-',-"(& EgZhhVeViViZ Potato ricer
)-',-"'& <gViij\^V Grater
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90
VIVERE LA CUCINA CON PADERNO by SAMBONET
GADGET SERIE 278
JiZch^aZ XVgViiZg^ooVid YV jc hjhhZ" \j^gh^ Y^ YZci^ Veejci^i^ X]Z iV\a^V" cd ^c bdYd cZiid hZcoV aVXZgVgZ ^a X^Wd# Utensil with lines of sharp teeth that cut the food clearly, without tearings. )-',-"'% <gViij\^V Grater
)-',-"(, HegZb^V\a^d Garlic press
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AV eVgiZ XdcXVkV Z hZ\]ZiiViV YZaaÉjiZch^aZ eZcZigV aÉdgiV\\^d Z cZ VhedgiV [VX^abZciZ aV edaeV ^ciZgcV# The hollow dented side of the tool easily cores to remove the inner pulp. )-',-"*) HXVkVojXX]^cZ! hZ\]ZiiVid Zucchini corer, dented
)-',-"() EZaVeViViZ Potato peeler
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IgVb^iZ aV eVgiZ XdcXVkV YZaaÉjiZc" h^aZ edhh^W^aZ gVXXd\a^ZgZ aV edaeV YZaaÉdgiV\\^d$[gjiid diiZcZcYd eVaa^" cZ YVaaV [dgbV h[Zg^XV eZg[ZiiV! X]Z edhhdcd ed^ ZhhZgZ ^be^Z\ViZ eZg \jVgc^gZ e^Vii^ Y^ XVgcZ Z Y^ eZhXZ! YdaX^ Z bVXZYdc^Z Y^ [gjiiV# The hollow side helps gathering the pulp of your fruit/vegetables so as to obtain whole spherical balls that can be used to garnish meat and fish dishes, cakes and fruit salads.
)-',-"(* HXVk^cd h[Zg^Xd Melon baller
)-',-"*( HWjXX^VidgZ V N Y-shaped swivel peeler
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)-',-"%& 6eg^WVgViida^ jc^kZghVaZ Can opener universal
)-',-"%( 6eg^hXVidaZ Can opener
)-',-"*' HWjXX^VidgZ V aVbV bdW^aZ Swivel peeler
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91
UTENSILI CUCINA KITCHEN UTENSILS
>c[^aVcYd aV eVgiZ YZciZaaViV ^c Xdg" g^hedcYZcoV YZa e^XX^dad edhh^W^aZ VhedgiVgZ ^a idghdad X]Z k^ZcZ gVX" Xdaid cZaaV eVgiZ XdcXVkV YZaaÉjiZc" h^aZ#
)-',-".+ EZaVgVcXZ Orange peeler
)-',-"'* AZkVidghda^ Apple corer
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The core is removed and gathered into the hollow by simply inserting the dented side close to the peduncle.
)-',-"), 8daiZaad eZg edbeZabd Grapefruit knife
)-',-"&, ;dgX]Zii^cV ( ejciZ Potato fork
)-',-".* Edgo^dcVidgZ \ZaVid Ice cream scoop
)-',-"&+ 9dhV XV[[ Coffee measuring spoon
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AV ejciV XdcXVkV YZaaÉjiZch^aZ eZg" bZiiZ Y^ ^cX^YZgZ aV WjXX^V V ÆKÇ ^c bdYd YV diiZcZgZ ^c hZfjZcoV jc iV\a^d V YZXdgd YZa [gjiid# The hollow side of the tool carves the skin in a V-shape so as to obtain a decorating trim on the fruit. )-',-"(+ HZeVgVjdkV Egg separator
)-',-".& 8daiZaad YZXdgV [gjiiV Decorating knife
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)-',-"&' 8da^cd Soup strainer
)-',-"&( 8da^cd Xdc^Xd Conical colander
)-',-"&& 6gg^XX^VWjggd Butter curler
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92
LIVING THE KITCHEN WITH PADERNO by SAMBONET
GADGET SERIE 278
AV ejciV XdcXVkV YZaaÉjiZch^aZ eZgbZiiZ Y^ ^cX^YZgZ aV WjXX^V V ÆKÇ ^c bdYd YV diiZcZgZ ^c hZfjZcoV jc iV\a^d V YZXdgd YZa [gjiid# The hollow side of the tool carves the skin in a V-shape so as to obtain a decorating trim on the fruit. )-',-".' 9ZXdgV a^bdc^ Lemon striper
)-',-"++ BZhida^cd Small ladle
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)-',-"+BZhida^cd hVahV Sauce ladle
)-',-"+. BZhidad Ladle
)-',-"+' 8jXX]^V^d ^chVaViV Salad spoon
)-',-"+) ;dgX]ZiiV ^chVaViV Salad fork
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)-',-",% EVaZiiV ÓZhh^W^aZ Flexible turner
)-',-",& EVaZiiV [dgViV Slotted turner
)-',-",( HX]^jbVgdaV Skimmer
)-',-",+ HeVidaV Spatula
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)-',-",' EVaZiiV eZhXZ$VheVgV\^ Fish/asparagus turner
)-',-"+& 8jXX]^V^d [dgVid Perforated spoon
)-',-"', EVaV eVhi^XX^d Lasagne spatula
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UTENSILI CUCINA KITCHEN UTENSILS
)-',-",) HZgk^heV\]Zii^ Spaghetti server
)-',-"+* ;dgX]ZiidcZ Fork
)-',-"+( 8jXX]^V^d g^hdiid Rice spoon
)-',-"'+ HWVii^idgZ Wjggd Butter beater
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)-',-"-+ EVaZiiV Ld`! cnadc Wok turner, nylon
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)-',-"-HX]^jbVgdaV! cnadc Skimmer, nylon
)-',-"-) BZhidad! cnadc Ladle, nylon
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)-',-"-. HZgk^heV\]Zii^! cnadc Spaghetti server, nylon
)-',-"-( ;dgX]ZiidcZ! cnadc Meat fork, nylon
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)-',-"'EVaZiiV h^a^XdcZ! \gVcYZ Silicon turner, big
)-',-"'. EVaZiiV h^a^XdcZ! e^XXdaV Silicon turner, small
)-',-"(% EVaZiiV h^a^XdcZ ig^Vc\daVgZ! e^XXdaV Silicon turner triangular, small
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94
VIVERE LA CUCINA CON PADERNO by SAMBONET
GADGET SERIE 278
; <HKIJ WHISKS
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)-',-"&. ;gjhiV eZg jdkV Egg whisk
)-',-"') ;gjhiV Whisk
)-',-".. HVedcZiiV id\a^ dYdg^ Smell-remover soap
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96
UTENSILI PIZZA PIZZA TOOLS
JC EDÉ 9> HIDG>6
A LITTLE BIT OF HISTORY
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Pizza derives from similar dishes, that were common in the past, like bread and “focaccia”, usually baked on hot stones. Neapolitan pizza, Marinara style, was born around the 1730, many years before the Margherita style appeared, only in 1889, in honour of Queen Margherita of Savoy, who visited Naples in that year to raise the colours of the Italian flag.
>A B>ID
THE MYTH
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According to mythology pizza was invented by Venus and Vulcan. One day, the god Vulcan, after he had moved his forge from Etna to Vesuvius, finished his work earlier and asked his wife what she had cooked for lunch. Venus, who had actually forgotten to cook, because of a visit of one of her lovers, took a piece of dough, gave it a round shape, and baked it on a hot stone. Then she wetted it with some milk and garnished it with some aromatic herbs and tasty berries.
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ODDITIES
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Some american and european businessmen have become so rich with the home delivery pizza business that they are part of the Forbes 100 richest in the world. The neapolitan “marinara” pizza does not contain seafood, but only garlic, oregano and tomato sauce. It is called “marinara” because the ingredients, easy to preserve, can be brought to sea by sailors who want to prepare pizzas during their journeys.
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GUINNES
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The largest pizza Margherita (5,19 meters diameter) cooked in a wood-burning oven is dated 2004 and comes from the Citta’ della Scienza in Naples. The largest ever pizza (37,4 meters diameter) was produced in Johannesburg at the Norwood Pick‘n Pay super market in 1990. It took 500 kilos of flour, 800 kilos of cheese and 900 kilos of tomato sauce. The farthest pizza delivery Guinness belongs to Lucy Clough: a vegeterian pizza cooked in England on November 17 2004 was delivered in Melbourne 2 days and 17000 miles later. 97
UTENSILI PIZZA PIZZA TOOLS
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A pizza is a complete meal, loved by young and old alike, and is a fundamental part of traditional Italian cuisine. If you love pizza and want to achieve a professional result, use utensils that have been especially designed to prepare it: oil cruets, various sizes of spatulas made from different materials, pans, scrapers and all you need to cut in total safety.
VIVERE LA CUCINA CON PADERNO by SAMBONET
UTENSILI PIZZA PIZZA TOOLS
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
UTENSILI PIZZA PIZZA TOOLS
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104
COLTELLERIA KNIVES 108 COLTELLI serie FORGIATA
FORGED KNIVES 112 COLTELLI serie TRANCIATA
SHEAR KNIVES 116 COLTELLI SPECIALI e ACCESSORI
SPECIAL KNIVES & ACCESSORIES 120 AFFILATOI
SHARPEN TOOL 122 TAGLIERI
CUTTING BOARD 124 PREPARAZIONE CARNI / PESCE
FISH & MEAT PREPARATION 126 FORBICI
SCISSORS 128 METODI DI AFFILATURA SHARPENING METHODS 130 TECNICHE DI TAGLIO CUTTING TECHNIQUES
HJE:GHI>O>DC:
SUPERSTITIONS ABOUT KNIVES
>c VaXjc^ eVZh^ h^ XgZYZ X]Z gZ\VaVgZ jc XdaiZaad VY jc Vb^Xd iV\a^ d Y^k^YV ^a gVeedgid# EZg Zk^iVgZ X]Z X^ VXXVYV! X]^ ad g^XZkZ XdchZ\cV ^c XVbW^d jcV bdcZiV eZg ÆeV\VgZÇ ^a gZ\Vad# EZg VaXjcZ XjaijgZ d[[g^gZ ^c gZ\Vad jcV aVbV Xdch^YZgVid jc hZ\cd Y^ g^heZiid Z Y^ [^YjX^V# >c ;^caVcY^V! eZg ZhZbe^d! aZ dg\Vc^ooVo^dc^ \dkZgcVi^kZ hdcd hda^iZ gZ\VaVgZ V^ YVidg^ Y^ aVkdgd d V^ XdciVii^ Y^ [^YjX^V jc ejj``d! jc XdaiZaad YV XVXX^V [^caVcYZhZ Xdc aVbV [^hhV#
People in some countries believe that giving a knife to a friend will end their friendship. To stop that from happening, the person who receives the knife exchanges it with a coin in order to “pay” for the gift. In some cultures, giving a knife is considered as a mark of respect and trust. In Finland, for example, government and non-government organisations traditionally give their employers or trusted contacts a puukko, a Finnish hunting knife with a fixed blade. 105
106
COLTELLI KNIVES KD FEÊ :? IJEH?7 <a^ ZheZgi^ Xdch^YZgVcd ^a XdaiZaad XdbZ jcd YZ^ eg^b^ ViigZoo^ egd\ZiiVi^ YV\a^ jdb^c^ eZg hdegVkk^kZgZ# AZ eg^bZ aVbZ ZgVcd Y^ hZaXZ d Y^ dhh^" Y^VcV! hX]Z\\^ViV d aZk^\ViV VY jc WdgYd! V kdaiZ YdiViZ Y^ jc bVc^Xd# 8dc \a^ hk^ajee^ YZaaV [jh^dcZ Z YZaaV bZiVaajg\^V aZ aVbZ hdcd hiViZ hdhi^ij^iZ eg^bV YVa gVbZ! ed^ YVa Wgdcod! hjXXZhh^kVbZciZ YVa [Zggd Z ^c[^cZ YVaaÉVXX^V^d# HZ ^ bViZg^Va^ hdcd XVbW^Vi^ Xdc ^a iZbed! aV [dgbV Y^ WVhZ g^bVcZ ^ckVg^ViV# >ch^ZbZ V [dgX]ZiiV Z XjXX]^V^d! ^a XdaiZaad Y^kZc" iV jc jiZch^aZ Y^ aVg\d jhd V eVgi^gZ YVa bZY^dZkd# C7J;H?7B; AZ aVbZ YZ^ XdaiZaa^ YV XjX^cV hdcd cdgbVabZciZ ^c VXX^V^d iZbegVid! gZVa^ooVid eZg gVe^Yd gV[[gZYYVbZcid ^c VXfjV Y^ VXX^V^d edgiVid VY VaiZ iZbeZgVijgZ# 6 fjZhiZ iZbeZgVijgZ aÉVXX^V^d VhhjbZ aV higjiijgV Xg^" hiVaa^cV VjhiZc^i^XV Z! eZg Z[[Ziid Y^ jc gVe^Yd gV[[gZYYVbZcid! eVhhV VaaV higjiijgV bVgiZch^i^XV! bdaid YjgV bV [gV\^aZ# EZg g^YjgcZ aV [gV\^" a^i|! aZ aVbZ kZc\dcd hdiidedhiZ Va egdXZhhd Y^ g^ckZc^bZcid X]Z Xdc" h^hiZ cZa g^hXVaYVgaZ cjdkVbZciZ VY jcV iZbeZgVijgV ^c[Zg^dgZ V fjZaaV Y^ iZbegV Z cZa gV[[gZYYVgaZ ^c bdYd bZcd k^daZcid# B7 J;9D?97 F;H KD J7=B?E F;H<;JJE AV iZXc^XV dkk^VbZciZ h^ YZkZ VYViiVgZ VaaÉZaZbZcid YV iV\a^VgZ! VcX]Z hZ ^a \Zhid Y^ WVhZ g^bVcZ hZbegZ j\jVaZ# :É ^bedgiVciZ ji^a^ooVgZ jc XdaiZaad heZX^[^Xd WZc V[[^aVid aVkdgVcYd hj jc iVkdad Z jc iV\a^ZgZ WZc [Zgb^ h^ Xdch^\a^V jc eVccd hdiid ^a iV\a^ZgZ eZg iZcZgad WZc hVaYd # >a XdaiZaad kV iZcjid ^c kZgi^XVaZ d VeeZcV ^cXa^cVid! ^c bdYd YV [dgbVgZ jc Vc\dad aZ\\ZgbZciZ VXjid igV iV\a^ZgZ! XdaiZaad Z Va^bZcid# Edaa^XZ! VcjaVgZ Z b^\cdad YZaaV bVcd X]Z cdc ^bej\cV ^a XdaiZaad V[[ZggVcd aÉVa^bZcid YV iV\a^VgZ bZcigZ ^cY^XZ Z bZY^d kZc\dcd jhVi^ XdbZ Ve" ed\\^d eZg aV aVbV YZa XdaiZaad! gZ\daVcYd ad heZhhdgZ Y^ iV\a^d# A BRIEF HISTORY Experts consider knives to be one of the first survival tools ever designed by mankind. The first blades were made of flint or obsidian, chipped or smoothed on one side, and sometimes fitted with a handle. With the development of smelting and metallurgy, blades were replaced by copper first, then by bronze, later by iron and lastly by steel. Though the materials have changed over time, the basic shape has always been the same. Together with the fork and spoon, the knife has been a popular utensil ever since the Middle Ages. MATERIAL The blades of kitchen knives are normally made from hardened steal which is produced by quenching very hot steel in cold water. At these temperatures, steel is given an austenitic crystalline structure and, following quenching, it becomes martensitic, very hard but fragile. To reduce this fragility, the blades are tempered. This process involves heating them again at a temperature lower than the hardening temperature and cooling them less violently. THE PERFECT CUTTING TECHNIQUE The technique must obviously be adapted to the type of food being cut, even though the basic steps are always the same. It is important to use a specific and well-sharpened knife and to work on a very stable table and chopping board (it is best to place a cloth under the chopping board in order to keep it in place). Hold the blade vertically or slightly inclined so as to form a slightly acute angle between the chopping board, the blade and the food. Use the thumb, ring finger and little finger of the hand that is not gripping the blade to hold the food, and the index and middle fingers to support for the knife blade and adjust the thickness of the cut. 107
COLTELLERIA KNIVES
COLTELLI FORGIATI FORGED KNIVES
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The extensive range of forged knives stand out for their impeccable cutting, lightness, handiness, hygiene and reliability. The patented ergonomic handle and the perfect balance of the blade considerably reduce work and enhance safety when using these knives. These hardened steel blades contain certain amounts of carbon, which hardens them and keeps them sharp, and chromium, which increases their resistance to corrosion. The handle is in POM, a non-slip, shock resistant and dishwasher proof inert plastic.
VIVERE LA CUCINA CON PADERNO by SAMBONET
COLTELLI FORGIATI FORGED KNIVES
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109
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
COLTELLI FORGIATI FORGED KNIVES
111
COLTELLERIA KNIVES
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The shear knives are available with black handles or in six different colours in order to reduce the risk of cross-contamination. The colour coding system (CCS) allows a specific knife to be used for each type of food. The danger of contamination arises if, for example, you use the same utensils to prepare raw and cooked food, because the microbes propagate from the raw ingredients to the dishes ready for consumption. The ergonomic handle with a non-slip bush hammered surface, is made from polypropylene which offers a soft grip and shock resistance. The blade stands out for its exceptional hardness and elevated corrosion resistance thanks to the ICEHARDENED process used to temper the steel.
VIVERE LA CUCINA CON PADERNO by SAMBONET
COLTELLI TRANCIATI SHEAR KNIVES
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COLTELLERIA KNIVES
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The blade ends with a sharp point, ideal to be inserted between the bone and the flesh.
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
COLTELLI TRANCIATI SHEAR KNIVES
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The freshest, crustiest loaves are no match for the sharp, serrated edge of this kitchen must-have. Even when cutting the birthday cake or a crusty roast – this knife does it all.
115
COLTELLERIA KNIVES
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To complete your collection of knives, you can choose from the large range of special utensils, such as cleavers, mincing knives, cheese knives, poultry shears and scissors. Beginners who need a good set of cutting equipment or experts who require equipment in order to enhance their enjoyment in the kitchen can keep their knives in or on cases, blocks or magnetic strips. The meat cleaver has got a thick, sharp and hard cutting edge long all its length. Some special pieces are also available with coloured handle. The code 18220-20 refers to the piece with the black handle. To have the code of the coloured handle, substitute the hyphen with the letter that refers to the colour, that has to be found in the key. If you want an item with the red handle, the correspondent letter is the “R” and its code is 18220R20.
VIVERE LA CUCINA CON PADERNO by SAMBONET
COLTELLI SPECIALI SPECIAL KNIVES
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Two handles to press down and a slightly oscillatory movement allow the double blade mincing knife to reduce in tiny leaves aromatic herbs without squashing them.
117
COLTELLERIA KNIVES
&-'%* <gVcV Parmesan knife
&-'%+ 8daiZaad hZ\cV[dgbZ Cheese knife
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
COLTELLI SPECIALI SPECIAL KNIVES
&-%.."&* KVa^\^V XjdXd! &* eo# Chef’s set, 15 pieces
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119
COLTELLERIA KNIVES
AFFILATOI SHARPEN TOOL
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Specific tools should be used to keep knives in perfect condition. There are several types which can be chosen according to the quality and frequency of use of the knives. Honing steels, for example, sharpen blades by realigning the molecules along the cutting edge displaced by wear. A whetstone should be used for good quality knives. If you have little manual ability and prefer to sharpen your knives in comfort, use a knife sharpener, available in manual version.
VIVERE LA CUCINA CON PADERNO by SAMBONET
AFFILATOI SHARPEN TOOL
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COLTELLERIA KNIVES
TAGLIERI CUTTING BOARD
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For impeccable cutting, it is essential to use quality knives without, however, neglecting the base on which you will work: the chopping board. Chopping boards come in different shapes, sizes and materials. Some have a trough for collecting liquids, others are specific for cutting bread because they collect the crumbs, others comply with the HACCP food hygiene standard thanks to the specific colouring of the material for each food type: red for raw meat, blue for fish, brown for raw vegetables, green for salad and fruit, white for bread and cheese and, lastly, yellow for cooked meat. The choice of a wooden chopping board is certainly a winner as far as appearance goes, given that it can be presented on the table or on a buffet. Due to its lower porosity, the Polyethylene (PE) chopping board is commonly used to preparing recipes, is dishwasher proof and can be sterilised with boiling water or bleach.
LIVING THE KITCHEN WITH PADERNO by SAMBONET
TAGLIERI CUTTING BOARD
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COLTELLERIA KNIVES
preparazione preparation CARNE e PESCE MEAT & FISH
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If you love cooking and eating meat, you should use the utensils that can be found in any self-respecting butcherâ&#x20AC;&#x2122;s shop? The following section contains professional utensils for preparing kebabs, wafer-thin scallops or tasty hamburgers, as well as for stitching, for example, stuffing pockets. And for an effective presentation, be sure to use the ham holder in order to cut your favourite raw ham directly in front of your guests and serve it with the handy cured meat tongs. If you love cooking fish but find it hard to remove the scale, you will find it hard to tear yourself away from the fish scaler.
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125
COLTELLERIA KNIVES
FORBICI SCISSORS
126
LIVING THE KITCHEN WITH PADERNO by SAMBONET
FORBICI SCISSORS
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Sharpening steel and stone, two indispensable utensils for the knives’ good maintenance. To operate a correct sharpening a constant angle of 15°-20° must be kept between the blade and the sharpening utensils during the operation.
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The true sharpening is done using the abrasive stone, usually composed by aluminium oxide or by silicon carbide and must absolutely be rinsed in water before usage in order to guarantee its lubrication during work. There are several types of stone, identified by different grains (coarse, medium, fine) that have to be used according to the blade condition: a stone with fine grain (1000 grit) will be used to improve the sharpening, a coarse grain (300 grit) for a knife that has completely lost the cutting edge.
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Placing the abrasive stone with its nosliding rubber support on the standing surface. Choose the sharpening angle (for commonly used kitchen knives 15°-20°). Move the stone on the blade with a continuous, circular or alternate movement, carefully maintaining the same sharpening angle and always keeping the blade in touch with the stone surface.
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VIVERE LA CUCINA CON PADERNO by SAMBONET
METODI DI AFFILATURA SHARPENING METHODS
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The sharpening steel is useful to correct and maintain the knives sharpening. It readjusts the molecules that are the basis of the cutting edge, that have been shifted by the usage. The traditional sharpening steel is round shaped, lots of chefs use anyway an oval shaped one, because the larger shape enables a wider and more efficient sharpening movement. The diamond sharpening steel is particularly indicated for knives with flat blade and can renew a good knife’s edge with just 6 to a maximum of 10 movements.
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
TECNICHE DI TAGLIO CUTTING TECHNIQUES
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K:<:I67A:H/ && 8JII>C< I:8=C>FJ:H If cut into pieces, vegetables cook in a more uniform way and have a more pleasant appearance. Depending on the kind of cooking, vegetables can be sliced in different ways.
ALLUMETTE (matchsticks)
MACÉDOINE
BRUNOISE (small dice)
First cut jardinière and then form 4-5 mm cubes. Mainly used for fruit.
Cut very similar to the mirepoix, but diced smaller, excellent as a basis for meat sauces. First cut julienne and then cut to form 2 mm cubes.
CHIFFONADE (fine shreds) Salads cut into fine shreds. Bunch the leaves, roll them and cut them into thin strips.
CONCASSÈ A coarse cut used as a basis for roasts or soups.
FILANGER A cut used to slice onion very finely.
JARDINIÈRE Use a mandoline to cut the vegetables into 4-5 mm thick slices, peel them and cut them into sticks with the same cross-section and a length of 4-5 mm.
JULIENNE (strips)
MATIGNON (thin slices) CARROTS, TURNIPS, POTATOES: wash the vegetables and cut them into 6-8 mm thick slices, then chop them into sticks with the same cross-section. Cut these into 2 mm thick square wafers. FOR CELERY: use a mandoline to cut the heart into three or four 6-8 mm thick sections and then cut into fine strips. FOR CABBAGE: place three or four cabbage leaves on top of each other, cut them into 6-8 mm lozenges and then form squares. MIREPOIX (large dice) Cut used to prepare cooking bases. The “lean” version comprises celery, carrots and onions. In the fat version, lard or bacon is also added. Proceed as for the Macédoine cut but dice the vegetables into 5-6 mm cubes. PAYSANNE This is used to cut various types of vegetables into small, irregular pieces for soups.
Use a mandoline to cut the vegetables into approximately 2 mm thick slices and then cut them into several small sticks with the same width and a length of 4-5 cm.
131
132
PASTICCERIA PASTRY 136 TAGLIA PASTA
CUTTER 142 TAGLIA BISCOTTI
COOKY CUTTERS 144 BOCCHETTE
DECORATING TUBES 148 UTENSILI DECORO, TEGLIE
DECORATION TOOLS, BAKING TRAYS 152 UTENSILI PASTA
PASTRY TOOLS 162 TORTIERE BANDA STAGNATA
PASTRY MOULDS TIN PLATE 165 TORTIERE ANTIADERENTI
PASTRY MOULDS NON-STICK COATED 172 STAMPI SEMIFREDDO
SEMIFREDDO MOULDS 174 MILLEFOGLIE BISQUIT 175 BOBINE SERIGRAFATE
ACETATE ROLLS 176 MASCHERINE
PLASTIC TEMPLATES 180 CIOCCOLATO
CHOCOLATE 190 STAMPI IN SILICONE
SILICON MOULDS
133
134
PASTICCERIA PASTRY IdgiZ! W^hXdii^! \ZaVi^! hZb^[gZYY^! XgdXXVci^! X^dXXdaVi^c^! XgZbZ Z YdaX^ Va XjXX]^V^d½ Xdc ad higjbZcid \^jhid Z jc edÉ Y^ [VciVh^V h^ edhhdcd XgZVgZ egZa^WViZooZ [^cZbZciZ YZ" XdgViZ ^c jcV bdai^ijY^cZ Y^ [dgbZ Z Xdadg^# >a hZ\gZid Y^ jcV WjdcV eVhi^XXZg^V XVhV" a^c\V g^h^ZYZ VcX]Z cZ\a^ ViigZoo^ V Y^hedh^" o^dcZ! X]Z eZgbZiidcd h^V aÉdii^bV g^jhX^iV YZa YdaXZ X]Z aV Y^kZgh^[^XVo^dcZ Y^ [dgbZ Z egZhZciVo^dc^# BdaiZ idgiZ XaVhh^X]Z! XdbZ eZg ZhZbe^d aZ XgdhiViZ! h^ edhhdcd h[dgcVgZ ^c kZgh^dcZ e^ e^XXdaV eZg diiZcZgZ YdaXZii^ VYVii^ V i]Z! bZgZcYZ Z Wj[[Zi#
Cakes, biscuits, ice-creams, ice-cream cakes, almond brittles, chocolates, custards and spoon deserts... with the right utensils and a little imagination you can create finely decorated delicacies in a multitude of shapes and colours. The secret of good home-made confectionary also lies in having the right utensils. These, in fact, ensure the sweet is a success and diversify its shapes and presentations. Many traditional cakes, such as tarts, can be baked in a smaller version suitable for teas, snacks and buffets.
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A BRIEF HISTORY In ancient times, the main source of “sweetness” was ripe fruit. The first ingredients of sweets were honey, eggs, wheat or oat flour, milk and wine, enriched with dried fruit, dates, figs, quinces or cheese, depending on availability. Modern confectionery only developed when certain ingredients became readily available, first of all sugar and chocolate, which became popular in Europe following the discovery of the Americas.
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ODDITIES In mediaeval times, multi-course banquets started with sweet dishes and drinks and then continued with savoury food, quite the opposite of today. It was commonly thought that sweet food enlarged the stomachs and hearts of the diners, making them favourably disposed towards the other guests and the other dishes.
135
PASTICCERIA PASTRY
TAGLIA PASTA CUTTERS
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Do you want to amaze people with unusual shapes? Are you organising a theme party for your children or your fiancé, a surprise birthday party, an anniversary or a special event? Why not unleash your culinary imagination and create biscuits, savouries, pizzas, tartlets and all kinds of appetisers? Give shape to your creations with handy pastry cutters: letters, numbers, hearts, animals. With the vast range of available shapes you will only have one problem: choosing some of them.
VIVERE LA CUCINA CON PADERNO by SAMBONET
TAGLIA PASTA CUTTERS
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For a genuine breakfast, a coffee break, or a mid-afternoon snack, there’s nothing better than a good home-made biscuit. A biscuit cutter allows you to make large quantities of biscuits rapidly and practically. Simply roll out the pastry onto a silicon mat or a tray lined with oven paper, lightly press the shaped cutter, remove the excess pastry and obtain lots of different ready-to-bake shapes.
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PLACCHE TAGLIA BISCOTTI COOKY CUTTERS
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BOCCHETTE DECORATING TUBES
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If we are gifted with five senses, why do we just concentrate on stimulating just one? While it is essential to stimulate our taste buds, why can’t we also stimulate the eyes? Any dish can be improved with an accurate presentation. In the field of confectionery, magnificent presentations can be achieved with the masterly use of decorating bags and variously shaped tips, a simple and professional solution for creating decorations and adding colour.
VIVERE LA CUCINA CON PADERNO by SAMBONET
BOCCHETTE DECORATING TUBES
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
BOCCHETTE DECORATING TUBES
147
PASTICCERIA PASTRY
UTENSILI DECORO, TEGLIE DECORATION TOOLS, BAKING TRAYS
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If you love making pastries and want to use the utensils used by professional pastry cooks, you can choose from an extensive range of products that make life easier and less tiring and give a more professional and creative result. For example? Doilies, cake covers, pastry cutters, moulds, cake levellers, rolling pins, brushes, spatulas, thermometers, pans, funnels, caramelisers and … much more besides.
VIVERE LA CUCINA CON PADERNO by SAMBONET
UTENSILI DECORO, TEGLIE DECORATION TOOLS, BAKING TRAYS
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UTENSILI DECORO, TEGLIE DECORATION TOOLS, BAKING TRAYS
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151
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UTENSILI PASTA PASTRY TOOLS
VIVERE LA CUCINA CON PADERNO by SAMBONET
UTENSILI PASTA PASTRY TOOLS
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Are you fascinated by the splendid decorations on ice-cream cakes and semifreddos on display in confectioner’s and ice cream shops? Have you ever wondered how they manage to achieve such marvellous effects? To tell the truth, it’s no trouble at all if you use puff pastry biscuits. Simply place the sheet with the decorative part facing upwards and spread the mixture on top. Put it in a static oven at 250°C for approximately 7-8 minutes, take it out and immediately remove the sheet to obtain a perfect decoration that can be cut to the required shape and size.
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
MILLEFOGLI BISQUIT, BOBINE SERIGRAFATE ACETATE ROLLS
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Transfer sheets are used to transfer metallic designs onto chocolate, thus creating original decorations for ice-cream, cakes, sweets and ice-cream cakes. Simply cut the sheet to the required length and pour a film of chocolate on the transfer side. At this point, cover the cake with the film and remove it when the chocolate is cold.
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PASTICCERIA PASTRY
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176
Plastic templates are fast and flexible decorating utensils because they can be used in different ways. The simplest method is to use the mask as though it were a stencil and dust cocoa or icing sugar over it. In this case, both cakes and any other dishes can be personalised with decorative patterns. To obtain a relief effect, instead, press the mask over a soft surface, such as marzipan or icing, using a roller.
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MASCHERINE PLASTIC TEMPLATES
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177
CIOCCOLATO CHOCOLATE KD FEÊ :? IJEH?7 EgZo^dhd Z VeegZooVid eg^k^aZ\^d YZ\a^ ^beZgVidg^ VoiZX]^! ^a X^dXXdaVid g^bVhZ hXdcdhX^jid ^c :jgdeV [^cd VaaV bZi| YZa X^cfjZXZcid# ;j hXdeZgid YV =ZgbVc 8dgiZh Z ^cigdYdiid ^c HeV\cV VaaV XdgiZ Y^ gZ 8Vgad K! hdiid[dgbV Y^ hfj^h^iV WZkVcYV XVaYV ojXX]ZgViV Z hdad YjZ hZXda^ Yded XdbeVgkZ ^c iVkdaZiiV# D\\^ ^a X^dXXdaVid jc ^cXdc[ZhhVid eZXXVid Y^ \daV VeegZooVid YV \gVcY^ Z e^XX^c^# 9KH?EI?JÀ 9^kZgh^ hdcd \a^ hijY^ X]Z Xdc[ZgbVcd aZ egdeg^Zi| hVajiVg^ YZa X^dXXdaVid# AÉ >hi^ijid CVo^dcVaZ G^XZgXV eZg \a^ 6a^bZci^ Z aV Cjig^o^dcZ Y^ GdbV hdhi^ZcZ X]Z ^a X^dXXdaVid [dcYZciZ [VXX^V WZcZ Va XjdgZ eZgX] VjbZciV YZa '% aZ XdcXZcigVo^dc^ Y^ Vci^dhh^YVci^ cZa hVc\jZ# GdWZgid 8dgi^ YZaaÉJc^kZgh^i| Y^ Ojg^\d ]V Y^bdhigVid X]Z ^a X^dXXdaVid [dcYZciZ g^iVgYV aÉ^cYjg^bZcid YZaaZ VgiZg^Z ^c Xdadgd X]Z [jbVcd! a^b^iVcYd Xdh ^a g^hX]^d Y^ bVaVii^Z XVgY^VX]Z# Jcd hijY^d iZYZhXd V[[ZgbV X]Z ^a X^dXXdaVid [dcYZciZ g^YjXZ aV egZhh^dcZ YZa hVc\jZ eZg Z[[Ziid YZ^ eda^[Zcda^# >a X^dXXdaVid VkgZWWZ ^c[^cZ jcÉ^c[ajZcoV edh^i^kV hjaaÉjbdgZ \gVo^Z VaaV [Zc^aZi^aVbb^cV ^c Zhhd XdciZcjiV# A BRIEF HISTORY Once a valuable and appreciated privilege of the Aztec emperors, chocolate remained unknown in Europe until the middle of the sixteenth century. It was discovered by Herman Cortes who introduced it to the Spanish court of King Charles V in the form of an exquisite sugared hot beverage. Only two centuries later did it appear in the form of bars. Chocolate is now a delight to the palate for children and adults alike. ODDITIES Various studies confirm the health-giving properties of chocolate. The National Food and Nutrition Research Institute in Rome claims that plain chocolate is good for the heart because it increases the concentration of antioxidants in the blood by 20%. Roberto Corti of the University of Zurich has demonstrated that plain chocolate delays the hardening of arteries in smokers, thus limiting the risk of heart disease. A German study claims that the polyphenols contained in plain chocolate reduces blood pressure. Chocolate, lastly, contains phenylethylamine which give people a more positive outlook on life.
PASTICCERIA PASTRY
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“There is an endless fascination in handling the raw dullish blocks of couverture, in grating them by hand – I never use electrical mixers – into the large ceramic pans, then melting, stirring, testing each painstaking step with the sugar thermometer until the right amount of heat has been applied to make the change.”
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
STAMPI CIOCCOLATO CHOCOLATE MOULDS
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182
VIVERE LA CUCINA CON PADERNO by SAMBONET
STAMPI CIOCCOLATO CHOCOLATE MOULDS
POLICARBONATO POLYCARBONATE cucchiaino spoon
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Assemble the three parts of the tree, using the softened chocolate to “glue” them together and decorate the tree as you like.
183
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184
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
STAMPI CIOCCOLATO CHOCOLATE MOULDS
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DECALCOMANIE TRANSFER applicazione how to use
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Lift the printed chocolates.
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186
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VIVERE LA CUCINA CON PADERNO by SAMBONET
DECALCOMANIE CIOCCOLATO CHOCOLATE TRANSFER
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188
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STAMPI SILICONE SILICON MOULDS
STAMPI IN SILICONE PER GELATINE SILICON MOULDS FOR JELLIES 8daVgZ aV \ZaVi^cV# JcV kdaiV gV[[gZYYVid ^a egdYdiid! gdkZhX^VgZ ad hiVbed hdegV jcV WVX^cZaaV XdciZcZciZ ojXX]Zgd# HiVbe^ eZg \ZaVi^cZ! ^c ejgd h^a^XdcZ Va^bZc" iVgZ Xdc iZaV^d ^c eaVhi^XV# 9^bZch^dcZ eaVXXV/ &-m((!* Xb# " ') eZoo^ eZg eaVXXV
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STAMPI PER PASTICCERIA PROFESSIONAL SILICON MOULDS FOR OVEN Range of 600x400 mm. silicon moulds for an exclusive professional use. The moulds can be used for freezing and for cooking in convention or static ovens, automatic lines or microwaves ovens. Moulds are made according to the international rules that regulate the use of the materials in contact with food.
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Nobody knows for sure when ice-cream was invented. It seems the Chinese had discovered how to preserve ice for use in summer as early as 500 B.C.. In India, the Mogul emperors sent horsemen to the Hindukush mountains to collect ice and snow and bring it to Delhi for the fruit sorbets served at court. Now that the production and preservation of ice-cream is decidedly easier, all you need to do now is to choose the products required to serve it in the most practical and spectacular way.
VIVERE LA CUCINA CON PADERNO by SAMBONET
GELATI ICE CREAM
)&),( Edgo^dcVidgZ! ^cdm Ice cream scoop, s/s
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BAR BAR UTENSILS
UTENSILI BAR BAR UTENSILS
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Don’t you just wish you had the equipment required to make coffee, cappuccino, whipped cream and serve your guests just like a true professional? Do you want to invite your friends to a party and surprise them with aperitifs and cocktails worthy of being served at a bar? Do you want to cool down with water-ice and freshly squeezed fruit juice on a warm summer evening? What are you waiting for, then? Choose the products you need right now!
LIVING THE KITCHEN WITH PADERNO by SAMBONET
UTENSILI BAR BAR UTENSILS
)&*%( EZhiV\]^VXX^d! eaVhi^XV Ice beater, plastic
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)&+%-"%' IVeed k^cd! ^cdm Wine stopper, s/s
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)&).."%% EdbeV hdiidkjdid eZg k^cd Vacuum pump wine preserver Jc h^hiZbV hdgegZcYZciZ eZg egZhZgkVgZ ^ k^c^ Z bVciZcZgcZ ^ciZ\gd aÉVgdbV# BVcZ\\ZkdaZ Z [VX^aZ YV jhVgZ# :higVZ aÉdhh^\Zcd WadXXVcYd ^a egdXZhhd Y^ dhh^YVo^dcZ# ;dgc^id Xdc ' iVee^ ^c h^a^XdcZ! g^ji^a^ooVW^a^# Jc bjhi eZg \a^ VbVci^ YZa k^cd# An amazing new way to preserve wines. It pumps out the oxygen that turns open bottles of wine into vinegar. Just place the pump over the reusable stopper and, in one simple step, draw all the air out of the bottle and vacuum seal it to enjoy another day. A must for the wine lover! Easy to use and handy for keeping the bloom on your favorite vintage.
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)&+.."&& 8VkViVee^ V Ydee^V aZkV! eaVhi^XV Double lever corkscrew, plastic
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
UTENSILI BAR BAR UTENSILS
KVhhd^ ^c aVb^cVid Xdc hjeZgÒX^Z Y^ \dbbV Vci^hX^kdad Non-slip rubber surface trays with laminated bottom
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E:G 8>G86 *% IDK6<A>DA> FOR ABOUT 50 NAPKINS.
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
UTENSILI BAR BAR UTENSILS
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Happy hour at the bar or snugly at home? For refreshments or a midday snack, choose from various shapes and sizes of relish dishes, trays and a vast array of tumblers, small plates, cups, spoons for serving mono-portion canapĂŠs and plastic sticks for decorating sandwiches and filled rolls.
VIVERE LA CUCINA CON PADERNO by SAMBONET
APERITIVO HAPPY HOUR
)).), 8deeV hVc\g^V! VXg^a^Xd Sangria bowl, acrylic
)).), 6ci^eVhi^ZgV! VXg^a^Xd Appetizer tray, acrylic
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221
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VIVERE LA CUCINA CON PADERNO by SAMBONET
APERITIVO HAPPY HOUR
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223
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8DC;:O>DC: &' EO# " PACKAGING 12 PCS.
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)&*.)"&' He^aa^ VeZg^i^k^! ^cdm Party picks, s/s
SPILLONCINI PLASTICA PLASTIC PICKS 8DC;:O>DC: &%%% eo @>I &%%% eXh
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8DC;:O>DC: '*% eo KIT 250 pcs
8DC;:O>DC: &*% eo KIT 150 pcs
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
APERITIVO HAPPY HOUR
225
BAR BAR UTENSILS
ARTHUR KRUPP
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Astonish your guests with the sparkle of steel. Whether for breakfast, brunch or happy hour, during a business lunch or a romantic candlelit dinner, or evenings spent with friends, all your table settings will be stylish and chic.
VIVERE LA CUCINA CON PADERNO by SAMBONET
ARTHUR KRUPP SERIE 662
++'%& 8V[[Zii^ZgV! ^cdm &-"&% Coffee pot, 18-10 s/s
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++'%IZ^ZgV! ^cdm &-"&% Tea pot, 18-10 s/s
++'&+ 7gdXXV VXfjV! ^cdm &-"&% Water jug, 18-10 s/s
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++'&% OjXX]Zg^ZgV! ^cdm &-"&% Sugar bowl, 18-10 s/s
++'.% 8^dida^cV X$XdeZgX]^d! ^cdm &-"&% Small bowl w/cover, 18-10 s/s
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++(%, AVii^ZgV XVeejXX^cd! ^cdm &-"&% Cappuccino milk pot, 18-10 s/s
++(%( AVii^ZgV $ XV[[Zii^ZgV $ iZ^ZgV! ^cdm &-"&% Milk pot / coffee pot / tea pot, 18-10 s/s
++(,) EdgiV Wjhi^cZ ojXX]Zgd! ^cdm &-"&% Sugar bags holder, 18-10 s/s
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++(&( EdgiV XjXX]^V^c^! ^cdm &-"&% Spoon holder, 18-10 s/s
++(.& EdgiVidkV\a^da^! ^cdm &- 8g Napkin holder, 18 Cr s/s
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++(+, EdgiVbVgbZaaViV! ^cdm &-"&% Jam / honey stand, 18-10 s/s
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A complete stainless steel line, that is able to join assortment, beauty, strenght and functionality. Quality items that can be used in order to set the most charming tables and buffets, but also in order to have a well-equipped kitchen. The easiest way to serve whith charm any kind of dishes: from spaghetti to meat, fish, bread, vegetables, cheese and fruit. It is also indicated for tiny preparations such as sweets, olives and pickles. Nothing will unintentionally escape!
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264 UTENSILI CUCINA COOKING TOOLS
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Having the right tool in hand inspires you to use it. Hold a Cuisipro tool and you hold design that attract yours eye, function that rewards your hand, quality that endures, value that surprises and innovation that consistently challengers expectations. We back it all up with a 25 year warranty.
GRATTUGGIE GRATERS
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Some graters are perfect for garnishing or dressing up your favourite dishes, others handle heavy-duty grating when you need to prepare a large quantity of ingredients. Whatever the cooking requirements, there is an Accutec grater to effortlessly handle the task. Accutec photo-etched technology makes the razor-sharp blades virtually glide through food, preserving its fresh flavour. Accutec blades are also double-beveled which means they are razor sharp and engineered to stay that way.
VIVERE LA CUCINA CON PADERNO by SAMBONET
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Perfect to create a fine silky texture with dry ingredients such as citrus zest. Moist ingredients, such as ginger, produce a purée-like texture and spices become fine granules. Finely grated ingredients combine readily with other ingredients to create a powerful fusion of flavour.
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A coarse cut releases flavour in a limited way to be discovered and experienced more gradually. When combined with other ingredients, the coarse gratings have a more distinguishable taste against the other ingredients.
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An extra coarse cut releases avour in a similar way to the coarse cuts, but provides a larger grate. The grated ingredient is more structured in taste and retains more juice than a finer grater.
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Create visually appealing dishes by showcasing beautifully shaved pieces of food. The shavings take on their own characteristics with the individual texture of ingredients making an immediate impression. As the textures are more complex, they immediately impact on the palate to in uence the overall avour perception.
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Create visually appealing dishes by showcasing beautifully shaved pieces of food. The shavings take on their own characteristics with the individual texture of ingredients making an immediate impression. As the textures are more complex, they immediately impact on the palate to influence the overall flavour perception.
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Large strands of ingredients that are ideal when you want to highlight the taste of an individual ingredient such as cheddar cheese in a wrap or carrots on a salad.
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The ideal blade creates a fine mist of powdery Parmesan cheese to cover your favourite foods, from appetizers and soups to pastas and salads. This versatile blade is also perfect for garnishing a dessert with chocolate.
Similar grating surface to the smaller of the shavers, but has the added benefit that you can grate in both directions.
255
GRATTUGGIE GRATERS
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For citrus zest, creates more intense avor in foods.
For soft cheese and vegetables, coarse cut releases avour gradually.
For parmesan and chocolat. Use to enhance avor in foods.
256
LIVING THE KITCHEN WITH PADERNO by SAMBONET
J[hc_dWb_ Wdj_iY_lebe Non-slip ends
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2 - for hard cheeses, chocolate and vegetables
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Storage grater 3 pieces set (storage compartment, snug-ďŹ t lid, removable blade). Non-slip base.
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Extension grater, two grating surfaces 1 - For lemon zest, Parmesan cheese, garlic. 2 - For hard cheeses, citrus zest, vegetables.
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260
LIVING THE KITCHEN WITH PADERNO by SAMBONET
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)-',."') &,!' Xb <gViij\^V X^gXdaVgZ E6GB:H6C Rotary grater PARMESAN
)-',."'* . Xb AVbV \gViij\^V X^gXdaVgZ E6GB:H6C Rotary grater, Blade PARMESAN
261
GRATTUGGIE GRATERS
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Here are some techniques that help get the best results from your grater.
1 2 3 4
Cheese is easier to grate when cold and firm. Place non-slip end on cutting board for leverage and grate away from you using gentle pressure. When zesting citrus fruits make only one pass across grater to avoid zesting the white pith. The white pith will cause the food to taste bitter. An additional tip for zesting: instead of running the fruit over the rasp, turn the rasp upside-down and rub it over the peel. You can instantly see when you’ve hit white pith, and since the zest stays on the blade, you’ll know when you’ve collected the quantity your recipe calls for.
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VIVERE LA CUCINA CON PADERNO by SAMBONET
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UTENSILI CUCINA COOKING TOOLS
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When you have the right tools in your kitchen, cooking goes from being an effort to being effortless. From ergonomic handles shaped for comfort, to unique kitchen tools designed to tackle a specific task with precision and ease, Cuisipro tools will make cooking a pleasure from start to finish. Each tool has been created to perform a specific task with precision and ease while always delivering the finest quality.
LIVING THE KITCHEN WITH PADERNO by SAMBONET
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Crush garlic with a single motion whether the press is held in the hand or placed on the countertop. Garlic is pressed through the hopper into the witing spoon built directly into the base of the unit. Removable spoon makes it easy to transfer garlic from the press to your recipe. Removable spoon holds 15 ml crushed garlic. Non-stick finish, easy to clean, dishwasher safe.
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)-',,"%+ (%!* Xb BdaaV h^a^XdcZ V hXViid Locking silicone tongs
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UTENSILI CUCINA COOKING TOOLS
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266
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FjZhiV edbeZiiV eZg hj\d egdkk^hiV Y^ YjZ iZhi^cZ ^ciZgXVbW^VW^a^ X]Z gZcYdcd e^ [VX^aZ aV egZeVgVo^dcZ YZaaZ XVgc^# AV eg^bV & hegjooV a^ZkZbZciZ ZY ^c bdYd jc^[dgbZ ^a hj\d hjaaV XVgcZ! YdhVcYd ^a XdcY^bZcid Xdc egZX^h^dcZ# >a hZXdcYd ' VXXZhhdg^d jc kZgd Z egdeg^d ^c^ZiidgZ Y^ hVedgZ! X]Z eZgbZiiZ Va XjdXd Y^ V\\^jc\ZgZ hVahZ! XdcY^bZci^! da^d d Wjggd Y^gZiiVbZciZ VaaÉ^ciZgcd YZaaV XVgcZ Z cdc hdad hjaaV eZaaZ d hjaaV hjeZgÒX^Z# FjZhiV Yjea^XZ edbeZiiV ej ZhhZgZ ji^a^ooViV h^V Xdc X]Z hZcoV iZhi^cZ# This innovative baster comes with two interchangeable heads that make preparing meats easier. The first is a shower head attachment that gently and evenly showers sauces over meats making basting more precise and effective. The second attachment is a avour injector that allows a cook to add sauces, marinades, herb-infused oils or butters directly into the meat and not just on the skin or surface. The dual baster can be used with or without the attachments.
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267
UTENSILI CUCINA COOKING TOOLS
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)-',,",% EZccV YZXdgd Food decoration pen
268
)-',,"'& '. Xb HeVab^cd Ydee^d Peanut butter & jelly spreader
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HXViZcV aV ijV [VciVh^V eZg ^begZo^dh^gZ e^Vii^! eVhi^XX^c^! YZhhZgi Z WZkVcYZ ji^a^ooVcYd jcV eZccV YV YZXdgd [VX^aZ YV jhVgZ XdbZ hXg^kZgZ Xdc jc eZccVgZaad# AÉ^bej\cVijgV YZaaÉViigZood! h^b^aZ V fjZaaV Y^ jcV eZccV! ej ZhhZgZ g^Zbe^iV Xdc \dadhZ hVahZ [ViiZ ^c XVhV d \^| egdciZ! Xdc hVahZ Va X^dXXdaVid! b^ZaZ d b^gi^aa^# :É hj[ÒX^ZciZ g^Zbe^gZ aV eZccV ji^a^ooVcYd ad hiVcij[[d Z egZbZgZ YZa^XViVbZciZ hj^ aVi^ eZg YZXdgVgZ# C^ZciZ hVXX]Z! c ijW^! c Wdii^\a^Z ^c\dbWgVci^ Z Y^[ÒX^a^ YV ^be^Z\VgZ# Use your imagination to dress up plates, pastries, desserts and beverages using a food decorating pen as easy as writing with a marker. The body of marker is like a pen and can be filled with tasty homemade or store-bought sauces even ingredients such as chocolate sauce, icing, honey or berry sauce. Simply fill using the plunger and hold like a pen, gently squeeze the sides to decorate. No bulky or hard to manage bags, tubes or bottles.
LIVING THE KITCHEN WITH PADERNO by SAMBONET
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)-',,"), &!* A $ '!. A $ )!- A HZi ( eo# X^dida^cV bZaVc^cV Melamine mixing bowl 3 pc set
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269
UTENSILI CUCINA COOKING TOOLS
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270
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UTENSILI CUCINA COOKING TOOLS
Cilindri di gelato per creare piatti coreografici o riempire coni con forme singolari. Con un solo gesto è possibile raccogliere gelato di due gusti differenti e creare scenografici giochi di colore. Anche il gelato più compatto assumerà così una forma perfetta grazie all’impugnatura ergonomia ed al particolare sistema di porzionatura “twist-and-lift”. La forma tonda consente il prelievo anche dagli angoli della vaschetta e la facile presa limita lo sforzo necessario, assicurando una presentazione perfetta. Creates fun-shaped ice cream “cylinders” that are perfect for stacking. Ergonomic scooper cuts through the hardest ice cream with a simple twist-and-lift action. The rounded head gets into corners of containers, while a secure-grip handle offers extra leverage. Nonstick-coated scoop surface for easy release.
272
LIVING THE KITCHEN WITH PADERNO by SAMBONET
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INDICE ALFABETICO ALPHABETICAL INDEX 284 ITALIANO ITALIAN 288 INGLESE ENGLISH
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VIVERE LA CUCINA CON PADERNO by SAMBONET
INDICE PER CODICE CODE INDEX
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LIVING THE KITCHEN WITH PADERNO by SAMBONET
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VIVERE LA CUCINA CON PADERNO by SAMBONET
PAROLA ALLO CHEF CHEF’s SPEAKING
MASSIMILIANO GENNARI is a talented young chef who works in Milan. His career began abroad with several experiences in France, Singapore and Switzerland. These experiences have made his cooking fascinating, eclectic and original.
“I like to astonish and satisfy, my dishes must surprise the eyes and the palate, but they must also be robust and filling. Cooking is a form of expression, which strongly characterises my style, aimed to continual innovation, the quest for new combinations which bring out the taste of the chosen ingredients without altering them. I love making experiments, playing around with tastes and colours, getting the best out of the raw materials, fully expressing the ingredients without camouflaging, covering or mystifying them, and striking the right balance between colours and garnishes as regards appearance. In my job, it is of fundamental importance to use the right utensils. As I love cooking with meat and fish, knives are my inseparable travelling companions. Every type of meat and every type of fish requires the right blade and I have found Sambonet Paderno to be my ideal partner. The high quality of these products always satisfies the countless different requirements of my creative cooking”.
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LE MIE RICETTE MY RECIPE BOOK
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CREDITS concept & stylist sambonet paderno industrie s.p.a.
photo riccardo bianchi
print grafiche mazzucchelli s.p.a.
special thanks to massimiliano gennari