Contemporary Elegance: The Gelato of Pastry Chef Cesare Murzilli

At 𝟭𝟬_𝟭𝟭, the refined restaurant nestled in the heart of Portrait Milano, Head Pastry Chef 𝗖𝗲𝘀𝗮𝗿𝗲 𝗠𝘂𝗿𝘇𝗶𝗹𝗹𝗶 reimagines Italian dessert tradition with creativity and precision—bringing 𝗴𝗲𝗹𝗮𝘁𝗼, both soft serve and artisanal, to the center of the fine dining experience.

With the support of 𝗖𝗮𝗿𝗽𝗶𝗴𝗶𝗮𝗻𝗶 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀—from the 243 T SP soft serve machine to the multifunction ReadyChef—every preparation, from pastry cream to gelato for plated desserts, is crafted to deliver consistently 𝗵𝗶𝗴𝗵-𝗾𝘂𝗮𝗹𝗶𝘁𝘆 𝗿𝗲𝘀𝘂𝗹𝘁𝘀, served with a style that combines efficiency and elegance.

Discover how technology can elevate plated desserts and more complex preparations in the world of 𝗳𝗶𝗻𝗲 𝗱𝗶𝗻𝗶𝗻𝗴, where every detail matters.

A new episode in our 𝗕𝗲𝘀𝘁 𝗣𝗿𝗮𝗰𝘁𝗶𝗰𝗲 series, dedicated to professionals who innovate with passion through Carpigiani equipment. Want to learn more about the machines featured in the video?

Explore the 𝟮𝟰𝟯 𝗧 𝗦𝗣: https://bit.ly/42SZPfr

Explore the 𝗥𝗲𝗮𝗱𝘆𝗖𝗵𝗲𝗳: https://bit.ly/4lUYTQl