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For kitchen

The pots they differ in shape and size. Generally, the pans have high sides and are used to cook liquids or bulky foods, as well as to prepare pasta, soups, sauces, meat sauces and stews. The pans have lower edges and are wide to "jump the food", fry and serve all food that would otherwise be hampered by the high edge of the casseruola. The casseruola is a cylindrical container that can be deep, semi-depp or low, ideal for cooking roasts, meat and vegetables. The pots are taller, cylindrical or slighlty rounded, they are usually used to boil or, more generally, to prepare pastas and soups. The pans, are wider than the casseroles, they are generally used for sauces and condiments, rice and vegetables.

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