FEB.MAR 2014
X
(Naples)
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THE SALUMERIA
Qualitaly
Two cured meats typical of southern
delicacies.
SALAMI VENTRICINA,
made from
pure pork with salt, skimmed milk
powder, dextrose, spices and herbs. It
is presented in two sizes: full or half
from 3.3 kg to 1.6 kg bulk. Shelf Life:
120 days.
SPIANATA SPICY SALAMI,
made
with dough enriched with medium
grinds to a substantial dose of chili.
(Collagen casings, with eyelet string.)
Characterized by the traditional flat
shape, to clean skin. Average weight:
2.2 kg. Shelf Life: 90 days.
DRIED FRUIT
Full range of dried fruit for different
uses in the kitchen and for the
preparation of desserts packed in
polypropylene bags with a shelf life of
12 months.
SALTED PEANUTS
peeled, undamaged
and crispy.
WALNUTS IN SHELL:
consistency
turgid, not soft and spongy.
MEDITERRANEAN PINE WORLDS
whole and intact with slight scent of
resinous essence and EAST PINE NUTS.
RAISINS SULTANAS
of soft and
spongy.
ALMOND
, offered in three variants
(shelled, peeled, sliced) for other uses
of crunchy texture, not fibrous or
spongy.
GRAIN OF ROASTED HAZELNUT
AND TOASTED HAZELNUT,
consistency turgid, no aftertaste.
COCONUT FLOUR of floury texture
of intense flavor with no aftertaste
external.
RAW PISTACHIO AND ROASTED
PISTACHIO,
shelled turgid and crisp.
EXOTIC MELANGE (pineapple, papaya,
mango, guava, kiwi, raisins, banana)
soft and spongy.
Mix of fresh grated cheese TAVOLA
VIVA
Product obtained from the grating of
cheese and Grana Padano.
PRODUCTION PROCESS, The shapes,
reached a proper stage of ripeness, are
grated, and to preserve the best flavor
and freshness, immediately packaged
in a protective atmosphere, without
undergoing any process of drying and
no added preservatives. The product
does not contain genetically modified
organisms.
INGREDIENTS: cheese (milk, salt,
rennet), Grana Padano cheese (milk,
salt, rennet, preservative, lysozyme
natural egg protein) and anti-caking
agent E460.
TASTING NOTES Appearance:
fragments of uniform size well wide.
Taste: tasty. Smell: pleasant. Color:
straw yellow
PACKAGING In bowl or jar from 1000
Balsamic VINEGAR OF MODENA
Dressing made with vinegar and
concentrated grape must in accordance
with the product specification of the
Consortium of Balsamic Vinegar of
Modena IGP (see p. 22).
CHARACTERISTICS: it looks clear
and bright appearance, with a deep
brown color. The smell is distinctive,
persistent, intense and delicate,
pleasantly acetic acid. The flavor
is sweet and sour, pleasant and
characteristic.
SIZE is proposed in line Qualitaly
bottled morel in 500 ml glass and also
in single-dose sachets of 5 ml.
In line Round Table Live in a dark glass
bottle of 500 ml.
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By Rachele Agostoni
INGREDIENTS FOR 4 PEOPLE
PROCEDURE
More and more chefs make fresh
product the amount of their
gastronomic proposal. But it’s not
enough to know how to choose well,
you must correctly handle fresh
produce, through the application of
low temperatures, which ensures both
the health and hygiene safety, and the
maintenance of their sensory qualities.
The legislation does not provide clear
guidance on the steps to be taken.” The
EC Regulation 852/2004 - says Marco
Valerio Sarti, food technologist - does
not list storage temperatures, but the
principles to be pursued: the food
should not be stored at temperatures
that might pose a risk to health. It also
specifies that the cold chain must not
be interrupted.”
THE JURISDICTION OF THE
TECHNOLOGIST
filled with dark spots
left by the legislation.”Among the foods
most critical - comments Sarti - there
are those who do not undergo cooking
before consumption: meat and fish
to be eaten cooked or raw. The fruits
and vegetables raw and unprocessed
foods are not critical. For meat and
fish, raw or cooked, it should ensure
a temperature below 4 ° C, close to 0:
the set-point of the refrigerator or the
cell must be 1 or 2 ° C. For all other
foods (milk, eggs, vegetables or fruit
already processed, fresh cheese...) it is
necessary to have a fridge or a well-
functioning cell set at 4 ° C. Attention
should be paid on the order and the
prevention of refrigerators and toilet
inside the cells. Food must be protected
in suitable containers or protective
films.”
In his work as a consultant, Sarti meets
several irregularities in the management
of fresh in the restaurants. For example,
cooking food is terminated before the
service and the food are cooled and
stored at room temperature only at the
conclusion of the service are stored in
refrigerators.
During the exposure, then, means
refrigerators do not always guarantee
an adequate thermal insulation,
because they are made in the open
and overloaded with food. Fortunately,
the technology helps.”The modern
plants - concludes Sarti - are equipped
with the requirements imposed by the
legislature: the possibility of sanitation
is ensured by suitable materials and
rounded shapes. The main problems
arise out of maintenance and regular
checks. The caterers have to remember
that most of the time they stop the
food in refrigerators and in cells
malfunctions and are poured on the
4(.(A05,
