The use of barbecue in modern catering

Grilling and barbecue are no longer exclusive to fast and trendy restaurant menus; they are now finding their place in traditional catering as well.

Thanks to the expertise of Giovanni Zavaglia, in collaboration with BBQ Lab and Confesercenti of Eastern Lombardy, we will discover how to professionally incorporate this cooking technique into menus. We will analyze preparations, cuts, marinades, and dishes suitable for the Ho.Re.Ca. sector.

At the end of the course, there will be a visit to BBQ Lab’s stand to observe the equipment in person.

Chef and Pitmaster Giovanni Zavaglia

Event target: Professionals and Restaurateurs

Event organized by the Confesercenti della Lombardia Orientale

The event will take place at the BBQ Expo ACADEMY – Hall 2

Event with limited registrations, maximum capacity of 30 participants.

Free entry

Remember to also purchase your entry ticket to the fair.