Passion for Bizerba old-timers

ven before entering the RISTORANTE "La Galleria" in the Hotel Hamann, a certain nostalgic flair surrounds the actually modern restaurant. This is due to the two decorative Bizerba inclinometer scales from the 1960s that adorn the restaurant's display windows. If you talk to hotel owner and restaurant manager Claudio Pontarollo about the old treasures, you will learn that he is something of a oldtimer enthusiast when it comes to Bizerba equipment. Pontarollo has sworn by Bizerba all his life and brought his equipment with him when he took over the hotel and restaurant from the Hamann family in 2009. The restaurateur from Asti in Italy has no intention of digitalizing his kitchen. So he cuts cheese, sausage and ham with a Bizerba slicer from the 1970s and makes his own minced meat with a meat grinder from the 1980s. He keeps both machines in excellent condition. Only the three other inclinometer scales in the cellar have to be woken from their slumber when necessary, which is no problem with the unbureaucratic help of the Bizerba service, which can also carry out the calibration. Claudio Pontarollo will not be using any digital devices in the future either. His wonderful, typically Piedmontese dishes are created by hand - from the moment he picks up the pot to the moment he serves them at the table.