Effective Cooking – La Cucina Efficace
How many times have we come home late in the evening from work and think to ourselves: “Ah! I would like a nice plate of pasta right now.” But the late hours, the preparation times and the desire to dirty and wash dishes and pots take away this pleasure.
Effective Cooking was created to solve the problems of all those who, due to the pace of contemporary life, incessantly experience this problem. Eating something ready, immediately, self-made and of high quality.
The solution found by its inventor Paolo Barichella is to move the production of work over time, to offer the possibility of consuming the result of what was cooked with passion previously at different times through extremely rapid methods.
The system is based on elementary and useful principles of home economics, explaining how to apply them based on the use of common but modern technologies that offer the possibility of producing and preserving products to consume them at different times simply by composing or heating them in a very rapid and effective way. It is made up of a collection of tips that explain how to obtain advantages through the use of common tools and ingredients based on quick, modern and indeed effective cooking methodologies.
Effective Cooking is also carried out through the use in an alternative, unusual and more efficient way of ingredients already existing in common supermarkets which, through different methods and technologies, offer different, sometimes surprising results, increasing the possibilities of use and use in other areas, recipes and contexts.
Effective Cooking is a working method created by Paolo Barichella, a highly experienced Food Designer, who applied the principles of service design to achieve the aim of offering the public the advantages of this simple system.