Art&Science Goes Digital: Finger Food Bites & Stylish Aperitifs for Party

Art&Science Goes Digital: Finger Food Bites & Stylish Aperitifs for Party

Welcome to a journey of taste, color, and technique! Discover how to turn a simple aperitif into a unique multisensory experience with Chef Paolo Pettenuzzo and Electrolux Professional’s solutions.

Imagine a party where every bite tells a story: flavors intertwined with vibrant colors, surprising textures, and cutting-edge cooking techniques — all while respecting the seasonality of ingredients. This is the heart of our project: Finger Food Bites & Stylish Aperitifs.

What to expect?

• Seasonal ingredients: fresh, in-season produce for maximum flavor and quality.
• A play of colors and textures: color and tactile combinations designed to delight both eyes and palate.
• Innovative and traditional cooking techniques: from low-temperature cooking to crispy frying, every technique enhances each ingredient.
• Electrolux Professional machines: precision, ease of use, and consistency in every preparation.
• Creativity and innovation: technology as an ally to guarantee high-quality, reproducible, and easy-to-produce products.

Chef Paolo Pettenuzzo’s journey
Paolo will guide you through a selection of 7 finger foods ranging from veggie preps, proteins, sauces, to baked goods and trendy dessert — all balanced and visually stunning.

Why joining?

• Learn how to elevate food with professional techniques.
• Discover how to combine aesthetics and taste in bite-sized portions.
• Get an exclusive preview of dishes designed to impress every occasion.
• Ask the Chef your questions live during the session.

Dive into a new world of flavours, colours, and textures where technology and creativity come together to offer you the best of modern cuisine — easy, safe, and astonishing.

Summary of dishes we will prepare:

• Red fruit sorbet with ginger and orange gel
• Savory flat croissant with béchamel flavored with Sichuan pepper, Crudo di Parma, and toasted panko
• Tomato, cacio e pepe gougères
• Picanha LTC & French fries and pistachio + avocado dip sushi bites
• Hummus di ceci balanced with chili oil and smoked paprika
• Vitello tonnato CBT with brown sauce and dehydrated black olive powder
• Risotto with pea cream, edamame, and Sicilian shrimp cooked in a zero-waste vegetable bouillon

Looking forward to seeing you at the webinar!

Practical Information:

A digital badge and certificate will be awarded to the participants of this webinar.

This webinar is brought to you by Electrolux Professional.

About the Art & Science Goes Digital

Art & Science Goes Digital is designed to combine the culinary creativity of professional chefs with the specialized knowledge and technology. 

Through a series of online webinars, each focusing on a different theme, the program aims to empower chefs to operate more efficiently, profitably, and sustainably to the highest standards of the industry and help kitchens across the globe to develop more streamlined cooking processes.

Participants gain valuable skills and advice from experienced Professional chefs willing to share their international experience and passion for the continual discovery of contemporary developments in the culinary arts.

About the Speakers

Paolo Pettenuzzo

Paolo Pettenuzzo is an accomplished Chef and Culinary Trainer hailing from the Veneto region of Italy. He developed a passion for food at a young age, instilled by his father, and by the age of 16, he was already a member of the Italian National Team of Chefs – N.I.C. His impressive culinary skills earned him two silver medals in the World Championship of cooking and recognition at Worldchefs Congress, twice as part of the Italian team before the age of 20.

After completing high school, he pursued a Bachelor’s degree in interpreting & communication in Milan, followed by a Master’s degree in Business Administration from NYU University in New York City. Over the years, he has gained valuable restaurant experience, working as the Food & Beverage Manager at a hotel restaurant near Venice. Since 2013, he has been with Electrolux Professional, where he is responsible for the business development of the luxury segment, including Michelin-starred and luxury projects, in partnership with Molteni Brand. In 2019, he was appointed as the official Chefs Activation Manager, with the responsibility of Chef Training for the company. He is a creative individual with a keen eye for detail, and his motto is “I live Electrolux Professional with an anticipatory perspective, working with the future to change the present.”