Translated, it is simply a "gourmet".
So " gourmet kitchen b>" means "cooking for gourmets"? In general, yes, but more than "gourmets" you should talk about connoisseurs.
Connoisseurs of taste and well-being. p> But what is gourmet cuisine?
Origin and history b>
The "gourmet" can be described as a food movement born in the United States in 1980. This movement was strongly desired by a medium-high social class, fed up with the food degradation that characterized the US at that time.
The term gourmet, also in the USA, has undergone an evolution in the 2000s. At this juncture, consumers of the upper-middle class have begun to give more importance to the health aspects of daily diet and to the origins of consumed food.
The quality of the elements, take on greater importance than in the past, therefore enhances ingredients: organic, artisanal production, produced by a certified supply chain or in any case where its origin is "protected".
The gourmet cuisine in the USA stems from an opposition to the concept of Fast Food.
For many, however, it contains a simpler meaning: cooking with elite tastes! So even a haute cuisine dish prepared with "industrial" ingredients could be considered gourmet. But this is profoundly wrong!
A gourmet dish should include ingredients selected from the first to the last, not only for its organoleptic characteristics but above all for its 360 ° properties.
In Florence as in any city that Respect, Sabatini has been transformed to offer dishes with elements of pure authenticity, refined flavors able to fully satisfy the palate.
Many restaurateurs do not even know it, but gourmet cuisine, for the way it has evolved, should not only exalt the palate with refined flavors but should also do well to the body or at least not damage it!
For many, the term gourmet cuisine has a simpler meaning: cooking with elite tastes! So even a haute cuisine risotto prepared with farmed shrimp could be considered gourmet. But this is deeply wrong! A gourmet dish should include ingredients selected from the first to the last, not only for its organoleptic characteristics but above all for its 360 ° properties.