I’m specialized in baking. That’s exactly the world Bertazzoni ranges originated in, back in 1882 in Italy. There, as in many places in the world, a whole cuisine developed over centuries to make the most out of every piece of meat, every vegetable and fruit –- as well of course, as every type of pasta! (In fact, in Italy, even odd leftover scraps of pasta dough, know as maltagliati, are prepared lovingly in beautifully satisfying dishes like this one
With classic braising techniques used for less expensive cuts of meat (which, when slow cooked, are actually more flavourful than costlier cuts) or gently simmered dishes that produce fantastic textures and savoury flavours from very simple ingredients (like this great Italian risotto
) controlling heat — and sometimes a very low heat — is the name of the game.
The point is, no matter what you’re cooking on your range, control is what you’re looking for.
Great cuisine and great cooks demand one thing in particular: Control.
Since Bertazzoni has always understood that for cooks, control is everything, their ranges always provide a variety of burner sizes.