Who We Are
Everything You Want to Know
We care
Customer focus is at the core of our family-oriented business and we believe that the relationship between supplier and customer should last long after the purchase journey. That's why we offer 24/7 service and support, as well as a company-exclusive 1-year warranty.
We understand
Our team is built up of industry professionals who are experts in their field, and we only provide our customers with the very best. We understand how important it is to have total peace of mind when purchasing your equipment, which is why we built the showrooms in the country.
We strive
Firenace has been built from the ground-up based on a combination of passion, inspiration and admiration for the industry. We strive for nothing but excellence in the equipment that we sell, the service that we provide, and the satisfaction of our customers.
Recipes
Fire, flavor and the pleasure of cooking
Grilled Short Ribs
Ingredients
1 3/4 lb short ribs · 1 lb potatoes · 1/4 lb grated Emmental cheese · 1/2 cup double cream · 1/2 cup milk · nutmeg · salt and pepper · olive oil · chimichurri sauce
Method
- Marinate the short ribs in chimichurri sauce.
- Peel and thinly slice the potatoes. Layer them in an oiled casserole dish, seasoning each layer with salt, pepper and nutmeg. Add cream, milk and grated Emmental, cover, and cook in the oven for 5 minutes.
- Uncover, add another layer of grated cheese and cook for 2 more minutes.
- Grill the ribs bone-side down for 2 minutes on each side. Serve with chimichurri, Maldon salt and potato gratin.
T-Bone Steak
Ingredients
1 1/4 lb T-bone steak · 1 large zucchini · baby carrots · butter · salt · pepper
Method
- Rest the steak in the upper cabinet or heating rack for 5 minutes, with the granite slab beside it to preheat.
- Brown the baby carrots in butter for 2 minutes, turn and cook for 1 more minute. Slice the zucchini 0.3 in thick and grill for 2 minutes on each side.
- Grill the steak for 3 minutes, turn once, then cook for another 2 minutes.
- Rest the steak in a casserole dish at room temperature for 2 minutes. Slice generously and serve on the hot granite slab with the vegetables.
