Pizzaïolo's words: "Gilac meets the technical needs"
With its title of Best Pizza in France delivered five months ago, by a famous food critic, Emmanuel Cottet talks about how hu uses GILAC containers in his pizzeria in Ile-de-France: L’Atelier Pizza à Saint-Germain-lès-Corbeil (Essonne). "
The best pizzaïolo in France has discovered GILAC during his various professional cooking courses. "Containers with large capacities are suitable for food contact. GILAC meets the technical needs of all the installation needed to store the dough and tomato sauce preparations. "For Emmanuel Cottet, the containers are also useful allies to offer better working tools to his staff. "They allow easier handling."