{"id":47881,"date":"2025-03-27T10:20:47","date_gmt":"2025-03-27T09:20:47","guid":{"rendered":"https:\/\/molino.ch\/?p=47881"},"modified":"2025-03-27T10:37:27","modified_gmt":"2025-03-27T09:37:27","slug":"vita-al-molino-con-biagio","status":"publish","type":"post","link":"https:\/\/molino.compresso.website\/en\/news\/vita-al-molino-con-biagio\/","title":{"rendered":"Vita al Molino \u2013 con Biagio"},"content":{"rendered":"\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\r\n\t\t<div  class=\"block-8c0a0b41-8e0c-4755-8b30-af2973fa4131 areoi-element container\">\r\n\t\t\t\r\n\t\t\t\n\r\n\t\t<div  class=\"block-ff7191d2-79d0-4d2a-b544-5c5bc790cc65 row areoi-element justify-content-center\">\r\n\t\t\t\r\n\r\n\t\t\t\n\r\n\t\t<div  class=\"block-55023323-595b-4314-8491-ab7d01228854 col areoi-element col-lg-9\">\r\n\t\t\t\r\n\t\t\t\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Vita al Molino \u2013 con Biagio | Pizzeria Ristorante Molino\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/nwkbRDe26B4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:75px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">The whole interview can be read here<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ciao a tutti. My name is Biagio and I am the head chef at Pizzeria Ristorante Molino in Altstetten. Today I will tell you about my daily routine and we will make one of my favourite dishes \u2013 Risotto al limone con gamberoni.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So first of all, we will fry the gamberoni. You can hear them sizzling in the pan. It is important that the gamberoni are well fried.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">My job in the restaurant is not just cooking, but also taking orders, working in the office, creating menus. Together with a chef from Swiss Romandy, I take care of the various Proposta dello Chef, calculate the menus and organise the work here at Molino Altstetten.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the six years I&#8217;ve been at the Molino, I&#8217;ve worked in three restaurants: Frascati, Molino Select and here in Altstetten. I have a great team. We are responsible for both the preparation and presentation of the dishes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The risotto is ready. Risotto al limone con gamberoni. You have to try it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I&#8217;ve been with Molino for six years and I enjoy working here. This company gives me the opportunity to develop and always do something new. It gives me the opportunity to meet young people who want to learn every day. The experience is what I like.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you want to see more stories, follow us on social media and read our blogs on the website. A presto!<\/p>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n \r\n\t\t\t\r\n\t\t<\/div>\r\n\t\n \r\n\t\t<\/div>\r\n\t\n \r\n\t\t<\/div>\r\n\t","protected":false},"excerpt":{"rendered":"<p>In our series \u00abVita al Molino\u00bb , our employees tell you about themselves and their everyday working life. Learn more about the Molino family \u2013 today through Biagio.<\/p>\n","protected":false},"author":6,"featured_media":47877,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"Vito al Molino \u2013 con Biagio","_seopress_titles_desc":"In our series \u00abVita al Molino\u00bb , our employees tell you about themselves and their everyday working life. 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