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DIC.GEN 2015
XI
Consortium and G refers to the
gorgonzola cheese.
Without the number of dairy farm of
origin, trademarks of the Consortium
and aluminum in relief, in fact, the
cheese is Gorgonzola.
(Source: Consortium for the protection
of Gorgonzola Cheese)
Numbers of Gorgonzola
4.17561 million forms, global production
of Gorgonzola in 2013 (+0.45 on 2012)
3000 farms and 38 member companies
are located in the territory of the
consortium.
EUR 550 million is about the turnover of
Gorgonzola consumption today.
Italian sales 65% in the north-west, 19%
in the northeast, 9% in the South and in
the islands and 7% in the center.
And it exports 31% of production with
Germany and France, which absorb
more than 50% of total exports and
the United States, Canada and Japan in
growth
AT PAGE 30
MR TERXV]
MUSHROOMS FROZEN
They are available in four variants
Porcini Mushrooms frozen Qualitaly
variety of Boletus Edulis.
EXTRA CUBES have a size of 2x2 cm
EXTRA BLADES with dimensions of
4-6 cm
WHOLE EXTRA, characterized by a size
of 4-8 cm
ENTIRE SUPER EXTRA with dark head,
the same size of 4-8 cm, most selected.
STORAGE: -18 ° C
FEATURES the raw material comes from
fresh mushrooms of good quality with
the following characteristics:
Hat: from black to cream
Hymenium: white-green
Meat: White
Smell: typical of the species
Taste: typical of the species
No presence of allergens
Mushrooms are clean and without the
presence of soil
AT PAGE 32
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BY RACHELE AGOSTONI
They are also called “white-caps”
because the hat, far from being an
accessory, is an integral part of their
uniform, perhaps the most striking,
at least if it reflects the classic. And
if the dress is not the Monaco, a nice
uniform immaculate and well it should
definitely stretch the image of the
restaurant, where the chef is usually run
between the tables to greet the patrons.
Since today’s chefs are increasingly
less confined behind the stoves and
increasingly in the spotlight, including
TV, then it is not hard to imagine that
take much to their appearance.
“I have to do directly with the chefs
- explains Tommaso Negri, from
COnfezioni Negri, which deals with the
creation of working clothes on behalf
of companies that in turn pay homage
to the chef serving - but I realize that
more and more are those that require
customization, embroidery, details ...
we obviously try to pander albeit from
a non-infinite range of models. It is
always of proposals comfortable that
do not intrude movements. For fabrics
we privilege the 100% cotton because
it has a greater comfort than synthetic
fibers and can be washed at higher
temperatures.”
Also Paul Montiglio is a fan of pure
cotton, home chef, and cooking
teacher at the Ipseoa De Filippi Arona
and of APCI referent for the area of
Verbania, who opts for tradition in
the round. “The cotton - explains - is
definitely the most suitable fabric. It
is very comfortable because it allows
perspiration in a hot environment such
as the kitchen. Moreover synthetics are
flammable and in our work there are
opportunities of accidental contact with
the flames.”
For the jacket chooses the total white