Grilling is the essence of barbecuing because it’s perfect for any type of food: meat, fish, fruit and vegetables! In actual fact, this cooking method is a different way of roasting food by using the heat diffused through the air by the hot coals. It does require your attention but, if done properly, it offers some undeniable advantages: on the one hand, it doesn't need much added fat and it eliminates any excess by melting it (i.e. by drawing it through the food, which adds more aroma and flavour to it); on the other hand it preserves the organoleptic and nutritional properties of the food being cooked.

What type of wood should you choose to make hot coals and General rules to cook on grilling


Cooking on a lava stone slab

Using a lava stone slab is one of the oldest and most wholesome cooking techniques. This material boasts very high heat conductivity that makes it possible to cook on an open flame: the result is a completely natural cooking method that doesn’t require condiments or additional fats and is suitable for any food, from meat, fish and vegetables to cheese and even eggs. Lava stone heats up quickly on an open flame without having to wait for any hot coals to form. Moreover, since the cooking fumes do not come into contact with the food, it’s even suitable for distracted or exceptionally busy cooks!

General rules to cook on a lava stone slab


Rotisserie roasting

If you love tasty but demanding cooking methods – although they require lots of time and patience – then this is the right one for you. Rotisserie roasting requires experience: you need to know what type of meat you are cooking so that you can put it in the right position, you need to know how to keep the fire going at a constant rate, what aromas to choose and how to adjust the flame to adapt it to the cooking process. As well as traditional food, the size of the rotisserie lets you also cook large fish, game and shellfish.

General rules for rotisserie roasting


Argentinian Asado grilling

This technique, also called “reflected heat” grilling is similar to rotisserie roasting but the food is arrangement vertically, next to the fire, and fixed at a greater distance. This way the fats that drip from the food can in no way create dangerous fumes. It is obviously necessary to rotate the support by 180° now and again so that the meat can be cooked evenly on both sides. Asado, which originates from the Argentinian Pampas, is recommended for large pieces of meat: during the long cooking hours the fats drip off creating tasty yet light results. This long cooking process offers an additional advantage: this technique is suitable for non-experts because they are very unlikely to burn their food!


Oven roasting and baking

Roasting or baking in a wood-burning oven gives food a richer and unmistakable flavour.
It requires lots of patience because it takes at least two hours for the oven to reach the right temperature: nevertheless, the results make it worthwhile.

Two types of ovens are available:

in stainless steel, installed above a grill or a combustion chamber. This oven heats up by itself thanks to the combustion fumes so it doesn’t need to be “turned on”. This type of oven reaches the desired temperature more quickly and lets you more accurately control its temperature. It's definitely the most suitable product for non-experts and for those looking for practicality.

the traditional wood-burning, refractory oven that has a lit fire inside it and preserves its temperature for a long time, even after the fire has gone out. This product definitely requires more experience and patience but the food will absorb the unmistakable aroma of wood.


Foil-wrapped baking

This cooking method consists in wrapping the food in aluminium foil and then cooking it in the ash while it is still hot. The foil wrap almost seals the food, intensifying its taste.

This cooking technique is mainly used for meat, fish and vegetable and gives wholesome, light results because it requires very little additional fats. You can also foil wrap small portions of cooked pasta and rise to increase and intensify the flavour of sauces and aromas for instance.