waveco® and its innovative technology on gambero rosso

03 July 2018 / News

In its July edition, Gambero Rosso provides a detailed analysis of the new tools and technologies increasingly used in restaurant kitchens around the

world.

The Magazine interviews chefs and experts in the field in order to understand how to use these new machines and how they can improve the work: of course, the article also features NCG and its innovative induced maturation© used in line with the waveco® core, a technology which will be at the centre of the new course “Chef Tech Pro”, held at the Gambero Rosso Academy.

ENJOY

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