12 pages, PDF format, from the FIRE&FOOD magazines issue 03/2017 and 02/2019

Contents:

Roland Trettl probably doesn't need to be introduced to anyone anymore and of course he is much more than just a chef. The likeable South Tyrolean is active in the world's most popular gourmet and avant-garde kitchens and of course also impresses with surprising food creations on the grill. The eDossier on the topic "Roland Trettl on the Grill" brings together delicious recipe ideas from the exceptional chef. In addition to BBQ recipes from Ticino, Roland Trettl also presents his "sausage pan", "scallops with grilled leeks and tomatoes" as well as "veal boiled fillet with apricots" and "apricot-rosemary tarte flambée".