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Martino Scarpa

Chef at the Osteria 'Ai do Campanili' in Cavallino-Treporti (VE) perfects his famous recipes with the oven Combi.

3 in 1: So many functions in so little space

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Chef Max Mariola receives the customised edition of our Cook&Hold which becomes an integral part of Casa Mariola's Terrace: ideal for its 'reverse searing' steaks and for its 'coda alla vaccinara'.

The authentic
cooking
with low
temperature

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Chef Stefano Polato, the famous standard-bearer of the “Vertical Kitchen”, and Paolo Levada, Moduline’s Corporate Chef, while they fine tune the steam cooking of Pressure, which enhances food quality and preserves the genuineness of the raw materials used.

All the power of steam
combined with the force of pressure

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Ultra-Rapid Salamander Grills

During a special evening at the 'Cruderia al Porto' restaurant in Cervia, born from the collaboration between Moduline and Corelli Food, the mastery of Igles Corelli delights all the guest palates using FlexyGrill ultra rapid salamander, thanks to its qualities and efficiency.

Find out more
Cook with
SMOKER
at low temperature
and with smoking
even at ambient temperature.

Find out more
Just as freshly cooked. Regeneration according to Moduline

Chef Cosimo Branca, lecturer at the Gambero Rosso Academy, while leading, together with Paolo Levada and Paul O’Neill, Moduline’s Corporate Chefs, the great potential of the regeneration system Retherma.

Find out more
The range of HOLD,
food holding equipment,
both Hot and Cold,
enhancing quality
of the service.

Find out more

PRODUCTS

Our Products

Click on the icon of your favourite Moduline product

Combi

COMBI OVENS

Cook & Hold

STATIC OVENS

Smoker

SMOKERS

Pressure

PRESSURE STEAMERS

FlexyGrill

DUAL HEAT QUICK GRILL

Grill

ULTRA RAPID SALAMANDERS

Retherma

REGENERATORS

Hold

FOOD HOLDING EQUIPMENT
WARM AND COLD

C&H RECIPES

The advantages of low-temperature cooking

I video delle ricette realizzate da Paolo Levada, corporate chef di Moduline, mostrano gli straordinari vantaggi della cottura a bassa temperatura di Cook&Hold per la ristorazione moderna, come la possibilità di cuocere nei tempi morti in cucina senza impiego di personale e la perfetta conservazione del peso e delle qualità organolettiche degli alimenti.

CAST ALIMENTI & MODULINE

I MARTEDì IN CAST ALIMENTI

In the video produced by the prestigious CAST Alimenti School of Advanced Training and Specialization in Cuisine and Pastry, Aldo Pellegrini, Business Development Manager, discusses Work Flow with chef Aldo Cominardi, a CAST Alimenti teacher, and how Moduline products are able to best interpret this method.

COMBI recipes

Videos of the recipes created by chef Martino Scarpa using the Combi oven in his restaurant 'Ai do Campanili' in Cavallino-Treporti: from his salted codfish with artichokes and pumpkin to his sea bream with mushrooms, broccoli and pumpkin.

Martino
Scarpa

BETWEEN TASTE AND WELL-BEING

How to achieve a healthy diet thanks to the scientific knowledge available today

Guarda i video del convegno organizzato da Moduline in partnership con l’Istituto Alberghiero Andrea Barbarigo di Venezia in cui Stefano Polato, lo chef che crea e prepara i piatti per le missioni spaziali, spiega come il mondo della ristorazione può avere un ruolo decisivo nella ricerca dell’equilibrio fra gusto e benessere.

RETHERMA recipes

As freshly cooked

The videos of recipes prepared by Moduline chefs Paolo Levada and Paul O'Neill show the extraordinary qualities of the regeneration method achieved with the Retherma product range. Retherma guarantees the highest quality at the best price for a large number of dishes for all types of catering, without altering the cooking characteristics and reducing costs significantly.

FOOD TO TRAIN

Case History

Segui Food2Train, la start-up super innovativa che, avvalendosi di prodotti Moduline come Pressure e Cryogen, ha rivoluzionato il concetto di alimentazione per gli atleti di tutti i tipi, proponendo alimenti bilanciati e allo stesso tempo gustosi. Guarda i video in cui i rappresentanti di Moduline e Food2Train spiegano come i prodotti Moduline rappresentano un’importante fonte di innovazione nel mondo della ristorazione.

Martino Scarpa

Chef at the Osteria 'Ai do Campanili' in Cavallino-Treporti (VE) perfects his famous recipes with the oven Combi.

3 in 1: So many functions in so little space

Chef Stefano Polato, the famous standard-bearer of the “Vertical Kitchen”, and Paolo Levada, Moduline’s Corporate Chef, while they fine tune the steam cooking of Pressure, which enhances food quality and preserves the genuineness of the raw materials used.

All the power of steam combined with the force of pressure

Ultra-Rapid Salamander Grills

During a special evening at the 'Cruderia al Porto' restaurant in Cervia, born from the collaboration between Moduline and Corelli Food, the mastery of Igles Corelli delights all the guest palates using FlexyGrill ultra rapid salamander, thanks to its qualities and efficiency.

Cook with SMOKER at low temperature and with smoking even at ambient temperature.

Just as freshly cooked. Regeneration according to Moduline

Chef Cosimo Branca, lecturer at the Gambero Rosso Academy, while leading, together with Paolo Levada and Paul O’Neill, Moduline’s Corporate Chefs, the great potential of the regeneration system Retherma.

The range of HOLD, food holding equipment, both Hot and Cold, enhancing quality of the service.