Bersin Lorenzo (Lorenzo Bersini) - a new direction casitas del monte - IT cuisine | Tastiest portal casitas del monte Runeta
Cuisines Salads & Soups Meat Poultry dishes Fish and seafood dishes vegetable pasta dishes and pancakes Pancakes Sweet pastries Unsweet Baking Cakes Dessert Sauces Drink Pets blank
Unique and interesting people, Lorenzo Bersin, who was able to combine his two passions - cooking and computer technology. Managing to do a thousand cases per minute, he invariably proves all that real Italian chef should not only a virtuoso cook pasta and pizza, but also constantly communicate. And I am pleased to inform you that Lorenzo agreed to tell us about yourself, about Italy and wonderful pizza!
I was born in Carisio (Vercelli, Piedmont, northern Italy) November 16, 1959. After I turned 22, my passion for foods and wines increased significantly. And I decided to dedicate myself exactly this area. Began offering its services to corporations and ordinary citizens. At the same time I am constantly raising their level of knowledge. Among Soilax Italy (Finisch) I learned how to conduct proper and deep cleaning of crockery and cutlery. This experience has allowed me to make many trips, as well as get acquainted with many chefs, representing various schools and methods of cooking. Sometimes, being next to them as a listener, casitas del monte I was able to purchase many of the important bases, mainly in the choice of products.
After that, during the period from 1996 to 2003, I only marginally engaged his passion. My girl - Anna, the owner of a textile factory, was not too happy with what I'm doing. Then just decided to contribute to the preservation of harmony in the home and our relationship with her. I got a job in Lanificio casitas del monte Cerruti , on woolen factory in Biella, where he had the opportunity to see the entire production cycle of processing and wool processing. But despite everything, I continued to feed his passion, thanks to new found contacts in the food sector.
It was in those years engaged in computer science, web graphics and improved their knowledge in SEO. This has strengthened my resolve and purpose, with respect to the implementation of a web portal about the food and wines that might be interesting and useful to a high professional level.
Group of businessmen learned about my dream and convinced me to start this project. We chose the best wines from producers to start an international export. I have left from that time a lot of positive memories.
But very soon I realized that most of my partners were only interested in money and not the quality of information and products offered. It upset me so much that I decided to leave the business, close the site and cut off all relations with the corporation.
I began to actively cooperate with Simone Lauri (Simona Lauri), expert, teacher, technical consultant for bread; with the Italian federation pitstsameykerov Onetti and Lorenzo (Lorenzo Onette), a professional developer and programmer, and my good friend. We have tried to supply wine for export.
In fact, I do not think of myself as a chef or bartender. Rather, the person who loves everything that is good and beautiful, lifting up cooking at the same level as the music to painting, linking them in a language that is universal!
My passion started when I was 12 years old. Then I was on vacation and got to the hotel restaurant Miralago , owned by my uncle Alfred in Sirmione del Garda. In connection with this happy event for me, I just spent part of their time in the kitchen with Chef Franco Kopelli (chef Franco Copelli), as well as at the bar.
I was entrusted to wash glassware and help clean the tables. It was my fun and very satisfying. A few years later, I could not wait to be back in Sirmione. I did it, I was there for the whole three months, after the summer holidays.
When I turned 16, I, despite the opinion of parents who have seen me in the future as a surveyor or architect, I went to culinary school in the city of Varallo. Then immediately casitas del monte found a job as a bartender in the historic cafes Magnino Biella, where he worked in the evenings after school.
In 1976, I got a second job bartending American Bar Kl Biella, who was also "Spaghetti House" and it improved his style and knowledge in this environment. After some time, has been awarded the distinction "Master Bartender" and a few months later became already cook spaghetti.
At age 18, I agreed on to become a manager in the business. I solved both problems and by the time could play 47 different casitas del monte kinds of pasta, they were all very tasty and quick to prepare. Just on the menu, thanks casitas del monte to me, there was diversity - we
Cuisines Salads & Soups Meat Poultry dishes Fish and seafood dishes vegetable pasta dishes and pancakes Pancakes Sweet pastries Unsweet Baking Cakes Dessert Sauces Drink Pets blank
Unique and interesting people, Lorenzo Bersin, who was able to combine his two passions - cooking and computer technology. Managing to do a thousand cases per minute, he invariably proves all that real Italian chef should not only a virtuoso cook pasta and pizza, but also constantly communicate. And I am pleased to inform you that Lorenzo agreed to tell us about yourself, about Italy and wonderful pizza!
I was born in Carisio (Vercelli, Piedmont, northern Italy) November 16, 1959. After I turned 22, my passion for foods and wines increased significantly. And I decided to dedicate myself exactly this area. Began offering its services to corporations and ordinary citizens. At the same time I am constantly raising their level of knowledge. Among Soilax Italy (Finisch) I learned how to conduct proper and deep cleaning of crockery and cutlery. This experience has allowed me to make many trips, as well as get acquainted with many chefs, representing various schools and methods of cooking. Sometimes, being next to them as a listener, casitas del monte I was able to purchase many of the important bases, mainly in the choice of products.
After that, during the period from 1996 to 2003, I only marginally engaged his passion. My girl - Anna, the owner of a textile factory, was not too happy with what I'm doing. Then just decided to contribute to the preservation of harmony in the home and our relationship with her. I got a job in Lanificio casitas del monte Cerruti , on woolen factory in Biella, where he had the opportunity to see the entire production cycle of processing and wool processing. But despite everything, I continued to feed his passion, thanks to new found contacts in the food sector.
It was in those years engaged in computer science, web graphics and improved their knowledge in SEO. This has strengthened my resolve and purpose, with respect to the implementation of a web portal about the food and wines that might be interesting and useful to a high professional level.
Group of businessmen learned about my dream and convinced me to start this project. We chose the best wines from producers to start an international export. I have left from that time a lot of positive memories.
But very soon I realized that most of my partners were only interested in money and not the quality of information and products offered. It upset me so much that I decided to leave the business, close the site and cut off all relations with the corporation.
I began to actively cooperate with Simone Lauri (Simona Lauri), expert, teacher, technical consultant for bread; with the Italian federation pitstsameykerov Onetti and Lorenzo (Lorenzo Onette), a professional developer and programmer, and my good friend. We have tried to supply wine for export.
In fact, I do not think of myself as a chef or bartender. Rather, the person who loves everything that is good and beautiful, lifting up cooking at the same level as the music to painting, linking them in a language that is universal!
My passion started when I was 12 years old. Then I was on vacation and got to the hotel restaurant Miralago , owned by my uncle Alfred in Sirmione del Garda. In connection with this happy event for me, I just spent part of their time in the kitchen with Chef Franco Kopelli (chef Franco Copelli), as well as at the bar.
I was entrusted to wash glassware and help clean the tables. It was my fun and very satisfying. A few years later, I could not wait to be back in Sirmione. I did it, I was there for the whole three months, after the summer holidays.
When I turned 16, I, despite the opinion of parents who have seen me in the future as a surveyor or architect, I went to culinary school in the city of Varallo. Then immediately casitas del monte found a job as a bartender in the historic cafes Magnino Biella, where he worked in the evenings after school.
In 1976, I got a second job bartending American Bar Kl Biella, who was also "Spaghetti House" and it improved his style and knowledge in this environment. After some time, has been awarded the distinction "Master Bartender" and a few months later became already cook spaghetti.
At age 18, I agreed on to become a manager in the business. I solved both problems and by the time could play 47 different casitas del monte kinds of pasta, they were all very tasty and quick to prepare. Just on the menu, thanks casitas del monte to me, there was diversity - we
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