JUN. JUL. 2013
VIII
diseases and with a residual pesticide
meets the applicable law. GMO free.
Essentially there are three types of
products: tomato puree, pulp and fine
pulp. All three are packed in tins from
3 and 5 kg, over that in aseptic bags 3
and 5 liters (fine pulp and past).
Peeled tomatoes: vegetable preserve
tomatoes in juice obtained by adding
natural tomato partially evaporated,
with or without the addition of salt
and citric acid.
Chopped tomatoes: in pieces of fairly
regular shape, obtained from selected
tomatoes, peeled, extruded and mixed
with juice, after removal of all foreign
material. The product is then subjected
to pasteurization process and filling in
cans or bags.
Tomato puree: tomatoes obtained
from healthy, well-washed, subjected
to scalding, getting the puree,
concentration, pasteurization and
filling.
Whole salami
Hungarian, Milan, Padano
La Salumeria Qualitaly offers these
cured products obtained with the use
of pork, salt, skimmed milk powder,
dextrose, spices and herbs. The three
types, classic pork products, have
different mixes, according to tradition.
They do not contain gluten.
FORMAT
They have an average weight of 3.8
kg (Milan) and 4 kg (Hungarian and
Padano).
The shelf life is 120 days and must be
retained in place fresh and aerated at a
maximum temperature of 18 ° C.
stuffed olives all’ascolana
Gotten by selected giant green olives,
without pit and filled with a mixture
of meat and smells flavoring. Battered,
breaded and deep-frozen are ready
for cooking. When they are very
hot, they are excellent as an aperitif
accompanied by a dry sparkling white
wine. They approach good as a side
dish to many main dishes and make
a good impression in the buffets for
special occasions.
FORMAT
Cardboard envelope: net weight of 3
kg (about 225 pieces)
At pAge 24
Grilled meats,
gourmet choice
A well-done grilled conquer even
the most demanding palates
and allows you to prepare
sophisticated dishes, unusual
recipes and even a complete
menu from appetizers to desserts.
by Mariella Boni
Even in times of sophisticated and
complex preparations, a nice grilled
meat restaurant is always a success.
Chefs know it well. Thanks to modern
or traditional barbecue (charcoal from
those fed up with the most modern
gas or electric) they have successfully
used this method of cooking that
has now been made easier thanks to
controlled temperatures and cooking
stations fully equipped.
A method as old as current, which
also the great chefs like: an example is
Igles Corelli, a renowned professional
who some time ago signed the
book “Barbecue copyright”, entirely
dedicated to the recipes on the bbq.
Not to mention the Gambero Rosso,
who in its reeds TV devotes itself to
the transmission Serial griller.
All this in order to contain costs and
use the best cuts also less “noble”, and
in terms of taste are certainly not less.
“Interesting to find out from the words
of Andrea Toscani: ‘There is a greater
awareness of the fact that the beef
with good marbling offer excellent
results right on the grill, as they do
from time many top chefs.
As for us we have the ability to offer
a product - especially meat from Irish,
Austrian or German, although we
have a bit ‘all backgrounds - custom
level of maturity, something that our
customers particularly appreciate.”
the aging of meat
is also a key point
for Longa Graziano, owner of Longa
Meat of Livigno (So).
“Ten days to a T-bone steak are the
minimum to have a meat soft and
juicy, with a weight loss during
cooking of very low magnitude, I
would say around 2%.” The owner
of the Valtellina, which supplies the
catering area of Livigno, stressed that
the source for professional customers
is an aspect that is taken into
particular account.”
magazine
