![orata, sbrise, broccoli e zucca](https://www.moduline.it/wp-content/uploads/2023/01/orata-1024x576.jpg)
Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Sea bream, sbrise, broccoli cream and pumpkin” with the combi oven. The pumpkin is vacuum-baked in a steam oven at 100°C, the “sbrise” at 200°C, the sea bream for 6 minutes at 200°C.