Otto Ristorante喜马拉雅山洋槐树蜂蜜、巴萨米克香醋、加上文火，烹制出了米歇尔·帕瓦内洛的烤乳猪。
新加坡的红点交通大厦（Red Dot Traffic Building）坐落在这个城市国家主要商业区的中央位置。这座楼之所以出名，一方面是由于它先前是交警总部办公地（因此取了这样一个矫揉造作的名字），另一方面是，很多设计公司都将他们的工作室设在这里。米歇尔·帕瓦内洛（Michele Pavanello）管理的Otto Ristorante餐厅就位于这个大厦内一个不引入注意的角落。帕瓦内洛本人就是一个很有创意的人广州日语翻译。

Singapore's Red Dot Traffic Building sits in the middle of the city-state's main business district and is known either as the former home to the traffic police, hence the cutesy name, or for the cluster of design firms that have their studios there. And tucked in the corner of this building is Otto Ristorante, helmed by Michele Pavanello, a creative in his own right.

用文火：在撒丁岛，烤乳猪的做法是：在地上挖一个坑，在坑里燃烧木柴，然后将乳猪放在烧过后还发红的木柴上，再用灌木和土将坑盖住。在艾米利亚-罗马涅地区，乳猪是在烤箱里慢慢烤熟的。他设法将两种烤制方法结合起来：将乳猪放在一个真空袋里，置入蒸汽炉中，在71°C（160°F）的温度里慢慢烘烤12个小时。帕瓦内洛说，这样“可以保证水分不会流失，即使烘烤很长时间也没有关系。同时还可以产生一种又酸又甜的味道北京翻译公司。”

Slow cooking: In Sardinia, suckling pig is usually made by digging a hole and roasting the piglet over burnt wood while bushes and soil cover the hole. In Emilia-Romagna, it's done by cooking the piglet in an oven. Here, he tries to mix both schools of cooking by placing the pork in a vacuum bag and cooking it slowly for 12 hours in a steam oven at 71°C (160°F). Mr. Pavannello says that this 'helps keep the juices even if you cook it for a long period of time. This gives it a sweet and sour flavor.'