DEC.JAN 2014
IX
a fairly compact.
FORMAT
packed in cans. Net weight
4,300 g, 2,000 g drained weight.
DURATION AND STORAGE
Shelf life is
36 months from date of manufacture
and packaging printed on the cover
with the day, month and year.
Store in a dry place away from heat
sources. Once opened, store in the
refrigerator.
Five saUces
TUNA
fresh pasteurized eggs, tone
olive oil, capers, oil sunflower seeds
are the main ingredients for this
classic sauce consistency with no
lumps and no separation of oil from
the typical pinkish beige color and
flavor characterized tuna.
COCKTAIL
has the typical pink
-orange sauce sweet and sour flavor
of this tomato, with a slight scent of
brandy, whose main ingredients are
fresh pasteurized eggs, tomato paste,
lemon juice over oil sunflower seeds.
TARTARA
celeriac, carrots, peppers,
cucumbers, capers, parsley in varying
proportions give this sauce from light
yellow color with visible pieces of
vegetables and firm texture without
separation of the characteristic flavor
of the vegetable oil.
MAYONNAISE GOURMET
.
Oil sunflower seeds, fresh pasteurized
eggs and lemon super classic
preparation for a delicate creamy and
shiny flavor.
PESTO
. Intense flavor of basil and
Grana Padano DOP product timeless,
which comes with a slight separation
of oil on the surface.
FORMAT.
Glass vase 1 kg. Store in the
refrigerator after opening.
At pAge 28
Smallequipmentfor
great results
To ensure high productivity and
consistent quality, blenders,
mixers & Co, are indispensable!
By Rachele Agostoni
Chop, knead, slice, cut ... this is not
a brigade, but the army of small
appliances, essential in a professional
kitchen that is respected.
“In the cooking school for amateurs,
next to the restaurant – Luca Marchini,
chef and owner of L’Erba Del Re in
Modena, says- I teach to use the pastry
board and knives: everything is hand
made to “feel” the ingredients. But
in a restaurant you cannot think that
way. I want my dishes always comply
with certain standard equipment
only possible to achieve this result,
regardless of the hand that presses
the button is mine; one of the sous-
chef or the intern just arrived. The
heart and the head of the person
who’s preparing the dish make the
rest. When I think of a new dish, I
always try to identify equipment that
can help make it happen, but it never
did the opposite! When a company
propose me a new device, perhaps
even to promote it, I always take the
time to test what is applicable in the
kitchen and if it really is able to solve
some problems in the kitchen. If this
does not happen it is perhaps not so
useful.”
“I’m not saying that we can not do
everything by hand - chef Christian
Milone, from Trattoria Zappatori in
Pinerolo (To), member of the Jeunes
Restaurateurs d’Europe confirms -
but if you want to be productive and
fast you can not do it in less than
mechanize many small operations. I,
for example, could not help without
the mixer, Termomix, siphon ... and
many other things.”
It is not only the speed that it is
useful to rely on electrical equipment;
the quality is great as well. “Our
recipes - continues Milone - are coded,
but because they are able always
to perfection everything has to be
standardized, the preparation of the
ingredients. In a party of 7-10 people
is impossible to follow all personally
and can happen the error. To the
machines this does not happen: they
are fundamental to guarantee the
result.”
as To The characTerisTics
of a
perfect device, Milone has clear ideas.
“It must be modular - he argues - and
offer the opportunity to purchase, for
a single motor, only the accessories
that are really needed. In this way
we can save space and program
spending.”
To make his these thoughts Tre Spade
thinks. “The space in the kitchen is
not infinite - explains Flavio Fascio
Pecetto, sales & marketing director
at Tre Spade - why we thought of a
single motor unit on which you can
install different accessories depending
on the required function. In this way
you save space and money, because
