Paderno retail Cap 1 low - Pratmarmilano.it...For over 80 years, PADERNO has been a leading company...

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.

SAMBONET PADERNO INDUSTRIE SPA

SOMMARIO INDEX

PENTOLAME COOKWAREinox stainless steelalluminio alluminiumrame copperporcellana porcelainferro ironpentole speciali special items

UTENSILI UTENSILcolini strainersciotole bowlsdosatori dispensermestoli, palette ladles, toolsspatole, fruste, pinze spatula, whisks, tongspa plus pa plus toolscucina creativa creative cuisine termometri e bilance thermometer and scalegadget serie 280gadget serie 278

PIZZA

COLTELLERIA KNIVEScoltelli serie forgiata forged knivescoltelli serie tranciata shear knivescoltelli speciali special knivesaffilatoi sharpen tooltaglieri cutting boardpreparazione carne e pesce fish & meat preparationforbici scissors

PASTICCERIA PASTRYtaglia pasta cuttertaglia biscotti cooky cuttersbocchette decorating tubesutensili decoro, teglie decoration tools, baking traysutensili pasta pastry toolstortiere banda stagnata pastry moulds tin platetortiere antiaderenti pastry moulds non-stick coatedstampi semifreddo semifreddo mouldsmillefoglie bisquitbobine serigrafate acetate rollsmascherine plastic templatescioccolato chocolatestampi in silicone silicon moulds

BARgelati ice creamutensili bar bar utensilsaperitivo happy hourarthur krupp 662 - 663 - living

TAVOLA TABLEcaraffe termiche vacuum jugcomplementi tavola table design items porcellana porcelainaccessori vino wine accessorycandelieri candle stickaccessori table accessory

CUISIPROgrattuggie accutec razorutensili cucina cooking tools

misure e capacità measure & capacityindice alfabetico alphabetical indexindice per codice code indexparola allo chef chef’s speaking le mie ricette my recipe book

8101824303438

4648505254586266748088

96

104108112116120122124126

132136142144148152162165172174175176180190

200202204218226

234236238243244248249

252254264

278284294300304

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PENTOLAMECOOKWARE

INOXSTAINLESS STEEL

ALLUMINIOALLUMINIUM

RAMECOPPER

PORCELLANAPORCELAIN

FERROIRON

PENTOLE SPECIALISPECIAL ITEMS

TECNICHE DI COTTURACOOKING TECHNIQUES

MYTHOLOGY

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.

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INGREDIENTSone 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.

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

PREPARATIONWash 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!

INOXSTAINLESS STEEL COOKWARE

A BRIEF HISTORYStainless 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.

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INDUCTIONREADY!

Sauté pan Frypan, non stick coating

serie 1000

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).

PENTOLAME INOX STAINLESS STEEL COOKWARE

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SERIE 1000

Stock pot

Saucepot Casserole pot

SaucepanColander for stock pot Steamer pot, perforated bottom

Sauté panCurved sauté panFrypan

French omelet pan Cover, reinforced edge

VIVERE LA CUCINA CON PADERNO by SAMBONET

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gourmet serie 2000

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.


INDUCTIONREADY!

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Saucepan

GOURMET SERIE 2000

Stock pot Steamer pot, perforated botton Colander for stock pot

Saucepot Casserole pot Cover, reinforced edge

Saucepan Frypan

LIVING THE KITCHEN WITH PADERNO by SAMBONET

3 ply serie 2500

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.


INDUCTIONREADY!

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Wok with grid and cover Casserole potSaucepot

Frypan

Sauté panSaucepan

Frypan, non stick coating

Curved sauté pan

Cover

3 PLY SERIE 2500

Stainless steel

Stainless steel

AluminiumOuter layer stainless steel

Core aluminium


INGREDIENTS5 king prawns,1 apple,a sprig of parsley,half a glass of white wine,a small glass of Calvados,a knob of butter.

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.

PREPARATIONRemove 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.

ALLUMINIOALUMINIUM COOKWARE

A BRIEF HISTORYThe 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 KITCHENCheap 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.

TIPSDo 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.

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serie 6100 crudalluminio

The 6100 Crudalluminio series is made from aluminium with heat-resistant 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.

PENTOLE ALLUMINIO ALUMINIUM COOKWARE

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Stock pot Colander for stock pot Saucepot

Casserole pot, non stick coating Potato steamer pot with cover

Casserole potOval saucepan with cover

Casserole pot, non stick coating

SERIE 6100 CRUDALLUMINIO

French omelet pan


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PENTOLAME ALLUMINIO ALUMINIUM COOKWARE

Frypan, non stick coatingCover

Crêpes pan non stick coated Aluminium forged frypan

NON-STICK COATED PAN WITH INDUCTION SUITABLE BOTTOM.

Frypan, non stick coating

SaucepanCasserole potFrypan

Crêpes spreader

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SERIE 6100 CRUDALLUMINIO

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INGREDIENTS1 egg yolk,30 grams of sugar,5 cl of Marsala,10 cl of Muscat wine of Piedmont.

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

PREPARATIONSMix 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.

RAMECOPPER COOKWARE

A BRIEF HISTORYCopper 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 KITCHENA 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.

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serie 5200 / 5300

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.

PENTOLE RAME COPPER COOKWARE

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Saucepot w/cover Casserole pot with cover Oval saucepan w/cover

SaucepanVegetable dish with cover

Casserole pot

Small saucepan

Lid Cover

SERIE 5200 / 5300LIVING THE KITCHEN WITH PADERNO by SAMBONET

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PENTOLE RAME COPPER COOKWARE

Oval frypan Oval pan Saucepot w/cover

Sauté pan Frypan Bake roasting pan

Round pan Frypan Crêpes pan

Crêpes spreader

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SERIE 5200 / 5300

Copper cleaner “Copperbrill”

SaucepanCasserole pot w/cover

Fish-kettle with grid, tinned interior

UNIT PACK: 6 PIECES

Casserole pot

Cooper (90%)

Inside stainless steel, outside solid copper mirror polished.Bronze handles with stainless steel rivets. Average thickness mm. 1,5 for 5200 series and average thickness mm. 2,5 to 3,5 mm for 5300 series.

Stainless steel (10%)

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INGREDIENTS2 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.

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

PREPARATIONWash 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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PORCELLANAPORCELAIN COOKING DISHES

A BRIEF HISTORYPorcelain 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 KITCHENFine 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.

TIPSWhen removing hot porcelain from the oven, do not place it on steel or marble tops or pour cold liquids into it.

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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 differently-shaped objects assures outstanding flexibility of use: pie dishes, stew pots, ramequin dishes, crème brûlée bowls, and much more besides.

PORCELLANA PORCELAIN

TABLE/BUFFET PORCELAIN page 243

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PORCELLANA PORCELAIN COOKING DISHES

Oval dish, fluted

Round dish, high, fluted

Square dish, fluted

Ramekin, fluted Egg dish, high, fluted

Patè mould, fluted Crème brûlée bowl

Soup bowl with cover

Round dish, fluted

Rectangular dish, low, fluted

Cake-pan, fluted

Egg dish, fluted

Oval dish, high, fluted

Rectangular dish, fluted

Caramelising rod


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INGREDIENTS4 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.

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.

PREPARATIONWash 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.

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FERROIRON COOKWARE

A BRIEF HISTORYIron 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 KITCHENAlthough 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.

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FERRO IRON

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.

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Crêpes spreader


PENTOLAME FERRO IRON COOKWARE

Heavy blacksteel frypan Blacksteel paella pan

Blacksteel crêpes pan

Oval pan, non-stick coated

Fry pan Chestnut panWire basket, tinned

Blacksteel frypan

Blacksteel fish pan

Wok pan, blue steel

Crêpes pan, non-stick coated

Grill pan, non-stick coated

Non-stick blinis pan

Wok turner

Chesnut knife

PENTOLE SPECIALISPECIAL ITEMS COOKWARE

ONE SHAPE, MANY DIFFERENT USES.

THE SAUCEPANis round, fairly shallow and has 2 handles on the sides. It is generally used to cook sauces, meat and vegetables.

THE FRYPANis round with fairly low edges. Its long handle makes it perfect for tossing or frying food.

THE SAUCE POTis 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 POTis cylindrical and comes in many different diameters and capacities. It is used for boiling and, more generally, for pasta and soups.

THE BAKING PANinstead, 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.

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EACH DISH NEEDS ITS OWN EQUIPMENTFor 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.

PENTOLE SPECIALI SPECIAL ITEMS

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PENTOLE SPECIALI SPECIAL ITEMS COOKWARE

Heavy rectangular roasting pan, s/sLasagne pan, s/s

Material thickness

Bain-marie pot, s/s

Oval gratin pan, s/s

Roast pan, aluminium with non stick coating Lid for roasting pans, aluminium

Bain-marie pot, 2 handles, s/sAsparagus-pot, s/s

1/4-Segment colander, s/s

Asparagus peeler


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Fry pan, steel Wire basket, tinned

Sauté pan, copper

Vegetable dish with cover, copper

The frying pan makes fried food more crispy and fragrant. The basket is used to remove the food quickly, easily and safely.

Ideal for making ratatouille and cooking vegetables to perfection. The shape, in fact, distributes the heat uniformly and keeps pulses brittle to the taste. Additionally, the pan is so attractive that it can be used at table.

Its conical shape makes it very hot at the bottom and cooler on the sides. Apart from heating milk, it is mainly used in confectionery for preparing creams, such as custard, pastry cream and zabaglione.

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Potato steamer pot with cover, aluminium

Wok pan, blue steel Wok with grid and cover, s/s

Fish-kettle with grid and cover, s/s Fish-kettle with grid and cover, s/s

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.

Perfect for cooking white meat, vegetables, rice and pulses without fat, it is quick and easy to use. Unlike boiling, steaming maintains the characteristics and flavours of the ingredients.

Its shape makes it possible to cook a whole fish (sea bass, small tuna, gilthead bream), whether steamed, stewed, with salt (without the lid), or as you prefer. It also gives an excellent presentation of small and large fish. Long and narrow, it maintains the characteristics and taste of the food and brings out all its flavours.

Wok turner

PENTOLE SPECIALI SPECIAL ITEMS COOKWARE

LA FORMA MIGLIORE CASSERUOLA ALTA / BASSA - BAGNOMARIA

MATERIALE CONSIGLIATO ACCIAIO - ALLUMINIO

LA FORMA MIGLIORE CASSERUOLA - PLACCA - TEGAME RETTANGOLARE PADELLA

MATERIALE CONSIGLIATO RAME - ALLUMINIO

LA FORMA MIGLIORE COCOTTE OVALE - BRASIERA - TEGAME RETTANGOLARE CASSERUOLA ALTA / BASSA

MATERIALE CONSIGLIATO ALLUMINIO - RAME

LA FORMA MIGLIORE PENTOLA - CASSERUOLA ALTA - PESCIERA

MATERIALE CONSIGLIATO ACCIAIO INOX - ALLUMINIO

TECNICHE ANALOGHE BAGNOMARIA / SOBBOLLIRE (CASSERUOLA)

LA FORMA MIGLIORE TEGLIA BASSA / ALTA

MATERIALE CONSIGLIATO ALLUMINIO - CARTA DA FORNO

LA FORMA MIGLIORE STAMPI - ANELLI

IL GIUSTO MATERIALE ALLUMINIO - SILICONE - ACCIAIO

LA FORMA MIGLIORE PADELLA

MATERIALE CONSIGLIATO FERRO

LA FORMA MIGLIORE GRIGLIA - PIASTRA

IL GIUSTO MATERIALE FERRO - CROMO - GHISA

LA FORMA MIGLIORE PADELLA SVASATA BASSA / ALTA - PADELLA A MANTECARE

MATERIALE CONSIGLIATO ALLUMINIO - ALLUMINIO ANTIADERENTE - RAME

LA FORMA MIGLIORE CASSERUOLA - TEGAME

MATERIALE CONSIGLIATO RAME - ALLUMINIO

LA FORMA MIGLIORE PADELLA A MANTECARE - CASSERRUOLA BASSA PADELLA SVASATA ALTA

MATERIALE CONSIGLIATO ALLUMINIO - ALLUMINIO ANTIADERENTE - RAME

LA FORMA MIGLIORE VAPORIERA - CESTINI CILINDRICI CON COPERCHIO

MATERIALE CONSIGLIATO ALLUMINIO - ACCIAIO

LA FORMA MIGLIORE PENTOLA - CASSERUOLA BASSA / ALTA

MATERIALE CONSIGLIATO ACCIAIO - ALLUMINIO

LA FORMA MIGLIORE TEGLIA BASSA / ALTA

MATERIALE CONSIGLIATO ALLUMINIO - PORCELLANA

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TECNICHE DI COTTURA COOKING TECHNIQUES

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THE BEST SHAPE HIHH GH / LH OW SAUCEPAN –N DOUBLE BOILER

THE RIGHT MATERIAL STEEL - ALUMINIUM

THE BEST SHAPE SAUCEPANSS – BN AKINBB G TRAY – RY ECTANGULAR PAN - FN RYPANFF

THE RIGHT MATERIAL COPPER - AR LUMINIUM

THE BEST SHAPE OVALVV STEW PAN – BN RAISING PAN – RN ECTANGULAR PANHIHH GH / LH OW SAUCEPAN


THE BEST SHAPE STOCK POT – HT IHH GH SAUCEPAN – FN ISHFF KETTLE

THE RIGHT MATERIAL STAINLESS STEEL - ALUMINIUM

SIMILAR TECHNIQUES BAINBB -MARIE (SE AUCEPANSS ) - SNN IMMERINSS G (SAUCEPANSS )NN

THE BEST SHAPE LOW / HIHH GH PAN

THE RIGHT MATERIAL ALUMINIUM – OVM ENVV PAPER

THE BEST SHAPE MOULDSDD – RS ING MOULDSDD

THE RIGHT MATERIAL ALUMINIUM - SM ILICONSS - SN TEEL

THE BEST SHAPE FRYPANFF

THE RIGHT MATERIAL IRON

THE BEST SHAPE GRILL - PLATEPP

THE RIGHT MATERIAL IRONII - CN HROME - CE ASTCC -TT IRON

THE BEST SHAPE LOW/HI// GH TAPERED EE FRYPAN – TN HICKENINTT G PAN

THE RIGHT MATERIAL ALUMINIUM – NM ON-STICK ALUMINIUM - CM OPPER

THE BEST SHAPE SAUCEPANSS – SN TOCK POT

THE RIGHT MATERIAL COPPER – AR LUMINIUM

THE BEST SHAPE THICKENINTT G PAN – LN OW SAUCE POTHIHH GH TAPEREDEE FRYPAN

THE RIGHT MATERIAL ALUMINIUM – NM ON-STICK ALUMINIUM - CM OPPER

THE BEST SHAPE STEAMER - CR YLINDNN RICAL BASKETS WS ITHWW COVERVV

THE RIGHT MATERIAL ALUMINIUM - SM TEEL

THE BEST SHAPE STOCK POT – LT OW / HIHH GH SAUCEPAN


THE BEST SHAPE LOW / HIHH GH PAN

THE RIGHT MATERIAL ALUMINIUM - PM ORCELAIN


Paderno retail Cap 1 low - Pratmarmilano.it...For over 80 years, PADERNO has been a leading company...

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Transcript of Paderno retail Cap 1 low - Pratmarmilano.it...For over 80 years, PADERNO has been a leading company...