Slow cooking

At the Accademia del Buon Gusto ancient cooking techniques of the traditional farmer’s world as slow cooking are combined with other more recent techniques as the sous-vide cooking.

These cooking methods enhance the food quality thanks to optimal cooking temperatures and avoid dispersion of the liquids preserving succulence and taste of the ingredients.


The low temperature of slow-cooking softens the connective tissue of the cuts of meat making them extremely tender. They guarantee very original dishes and really unique gastronomic experiences.