N
estled in the Tuscan hills and featuring three restaurants specializing in regional dishes, Hotel Castelfalfi attracts guests from all over the world. And now, the five-star luxury
resort has another highlight: a traditional Italian- style event space where culinary delights are crafted using state-of-the-art, Italian-made Baron appliances. “We have designed and built this 650 square meter
compound, called Aria [meaning ‘air’ in English], for banquets, events, weddings, dinner parties and so on, that can accommodate 450 people seated,” explains Leonardo de Pinto, project manager at the resort. “Te key thing is that we give our guests an experience, and this is reflected in how the chefs prepare and present the food, always on display through a window looking out on to the event space. Te aesthetics of the food and products are very important, as is the finishing of the kitchen itself.” At the heart of the kitchen is the space-saving
Baron Talent Multi-Function, a versatile unit tailor- made for preparing multiple dishes to perfection. Chefs prepare the ingredients in advance, to schedules coordinated by the Talent, and there’s a recipe storage system to ensure coherence and quality in the dishes served. “Tis was a new and very appealing thing for
us and the executive chef, to see all the recipe descriptions and programs already pre-set in the Talent,” says de Pinto. “Multi-functionality means chefs can execute
multiple tasks with a single piece of equipment,” enthuses Raul Fadda, sales manager at Baron, who is overseeing this project. “With our high-performance ovens, they can just select the product they want to cook and choose the end-result. Tere’s software inside that uses an algorithmic system to determine temperature, time and humidity, which means the chefs don’t have to keep watching and controlling the food while it cooks. “Instead, chefs can spend time talking with their
customers, explaining about the food and then presenting it. So, the relationship between the chef and customer is now completely different.”
Induction’s a gas Baron’s advanced technology also enables chefs to stick to a more traditional style of cooking. “Many chefs prefer to use a gas range because they want to play with the pot over the flame, and do things such as flambé or salt the pasta. With our electric inductions, they can still do this. Even when they raise the pan from the glass-ceramic hob, the circuit isn’t cut and the heat remains,” says Fadda, adding that the induction also has safety ▸
professional quality and space-saving of the products has really impressed us
Leonardo de Pinto, Hotel Castelfalfi
Aliworld 19 The
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