The cooking department is divided into two separate areas. The first is appointed for normal preparations, the second is assigned to cooking and to the subsequent thermal lowering of products. Inside the first area, first courses, main courses, side dishes and seasonal dishes are hand-made. Since specific technology about these peculiar productions is lacking, only staff's great experience and skilfulness give as a result a first rate final product. In the second area cooking, thermal lowering of mixtures for stuffing and filling and the definition of oil-based creams and pastes take place. These are obtained by means of the expert working of natural ingredients and by hot-mixing compounds during cooking. All these products are recommended for appetisers, for stuffing sandwiches, snacks and canapés. They are excellent on toasts and sandwich loaves, for accompanying boiled meat or like dressings for first courses.