An exclusive dessert workshop is hold in CAAL showroom on 17th November evening, with our VIP guests. This workshop leads a step by step demonstration and hands on cooking process of making Italian traditional dessert Zuppa Inglese.
Our cooperation Italian chef Simone Bianchi from ilbelpaese prepared an amazing Italian dinner for the night, Pan seared scallops with foie gras and peach tartare in appetizer, as well as Red prawn linguine in main course.
Valcucine's design is focused on the wellbeing of the users. For those who love cooking – be they experimental or traditional cooks, gourmet or health enthusiasts - and having an organised space at hand dedicated to various functions, the modularity of the new interior drawer accessories keeps everything within reach in an orderly and functional way.