High Tecnology for the Kitchen in Udine - MESSAGGERO VENETO, 28 November 2008

Newspaper "Messaggero Veneto" tells us about the renewed Vitello D'oro restaurant.

"The “Vitello d’oro”, wellknown restaurant downtown Udine, has opened up again after a month closure. Father Antonio and sons Gianluca and
Massimiliano have revolutioned the kitchen as a working place. Today the  “Vitello d’oro” boasts the most innovative kitchen of the region. Induction hobs and high tecnology. It can also be admired since good part of it is visible from the hall through a big window. The vision involves costumers emotionally in the preparation of the dish and emphasizes that Sabinot's cuisine has no secrets. A cuisine you can foretaste with your eyes, fish recipes that chef Max interprets in a strictly Italian key. The confirmation of what just said? The “Vitello d’oro” is always fully booked. Massimiliano is surely one of the young Friuli chefs that mostly contributes to qualitative growth.

We would like to understand the reason of this choice.

Many reasons. Rapid cooking: it's like putting F1 turbo to a regular car.  Cleaning:

a linear and smooth glass you can easily clean. Safety:no gas, no fire.

The comfort: working in a fresh kitchen, without the unbearable heat of the stoves. The pleasure of working in a very scenografic space (grey walls and red details) .

The braveness of Sabinot family must be underlined: despite the pessimistic general mood, they invest on innovation.  Chapeau! “Vitello d’oro”.

Via Valvason 4/1. Tel 0432.508982.Menù (excluded beverages): 50 euros. Closed on Monday at noon and Wednesday. "

(free translation by Inoxpiù) . Read original article in Italian.