GIU.LUG 2014
XI
AT PAGE 28
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It is very rich range of Qualitaly
artichokes preserved in oil or natural,
which are their main methods for use as
a topping for pizza in many traditional
dishes.
The range, which is different for both
type of seasoning (oil of sunflower
seeds or in liquid government to
natural) both for packaging (glass or
tin) for both type of product, however,
has a common trait. It is in fact whole
artichokes from plants healthy and
mature, deprived of the stem, the outer
bracts not edible, scalded, turned. Then
they can be cut into slices or wedges.
Characteristics: uniform yellow color
with light green hues, the texture is
firm and compact with a pleasant smell
and taste, typical of the product.
Conservation and duration: The
duration 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.
Microbiological characteristics: the
product is microbiologically stable. He
does not show alterations of chemical,
physic-chemical, microbiological and
organoleptic after internal controls
provided by the Quality System.
Range: as anticipated the range is very
wide, able to cover all the needs of the
usage, in particular in a pizzeria.
ARTICHOKE HEARTS IN SUNFLOWER
OIL tin tinplate vol. 2650ml.
WHOLE ARTICHOKE, 30/40 NATURAL
tin tinplate vol. 2650ml.
WHOLE ARTICHOKE, 40/50 NATURAL
tin tinplate vol. 2650ml.CARCIOFI
FULL PACKAGED (FILE 8, 9 or 11 FILE)
manually packed neatly in 3100ml glass
jars and preserved in oil sunflower
seeds.
SLICES OF ARTICHOKE IN NATURAL
packed in tin tinplate vol. 2650ml.
SLICES OF ARTICHOKE SUNFLOWER
OIL packed in tin tinplate vol. 2650ml.
SLICES OF ARTICHOKE sautéed OIL tin
tinplate vol. 2650ml.
ARTICHOKE LEAVES IN SUNFLOWER
OIL available in 3100ml glass jar or tin
tinplate vol. 2650ml.
ARTICHOKE LEAVES IN BRINE tin
tinplate vol. 2650ml.
STEM THE ROMAN OIL SUNFLOWER
suitably flavored and preserved in tin
tinplate vol. 2650ml.
ARTICHOKE SPLIT IN OIL manually
packaged neatly packaged in bulk or in
glass jars from 3100 ml.
SEGMENTS OF ARTICHOKE IN OIL OR
NATURAL packed in glass jar 3100 ml
AT PAGE 32
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By Rachele Agostoni
In the design of a restaurant, that
of the local kitchen is the most
important component, can also affect
the operating costs. Often, in fact,
you prefer a central location, possibly
already in attendance big commercial
factor for limiting the availability of
space, forces you to choose solutions
in old buildings, where you have to
study to get married compliance with
the regulations relating to intended use
with the observance of the standards of
hygiene provincial regulations set for
the various areas.
WHAT ARE THE ISSUES principal
that must be considered in order to
achieve the best result in the design
of a kitchen? We asked to study
Engineering Solution of Milan, an
expert on the subject. “Knowing the
type of restaurant - explain Ivan Reina
and Carlo Teruzzi, holders of the study -
is the first data to be acquired, by virtue
of the different processing requirements
between a seafood restaurant, a meat
and if it is also a pizzeria. Then you
need to assess the availability of
drains and chimneys easily accessible
and usable in accordance with the
regulations. Less importance is the
determination of which system to use
for cooking, where it is not possible
to use the gas (in the basements and
underground shopping malls or local
lack of natural ventilation) you can fall
back on the use of electric or induction
plates. In general, it is estimated that
the installation of a kitchen is required
to pledge a minimum electrical
power of about 20/30 kW, or greater,
depending on the number of equipment
for cooking or washing.”
After the acquisition of the database
you can proceed to study the
distribution of the furniture of the
kitchen for the optimization of routes
for the preparation and management of
the dirt. “They will have to provide so
- say - a line that starts from the receipt
of raw materials, equipped with spaces
