Qualitaly_86

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april- may 2015
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world, even in countries where they are
in force strict rules of traceability of raw
material
The scrupulous quality controls
with daily tests on raw and cooked
product simulate the various steps of
the operational phases of the oven
pizzeria witnessing the efforts to ensure
365 days a consistent product, which
facilitates the pizza maker in processing.
The mozzarella for commercial pizza
use is produced by Latticini Parma is
in fact suitable for both wood ovens for
electric furnaces, does not burn at high
temperatures and ensures the same
properties also at lower temperatures;
does not release either serum or oil in
cooking (ideal for a carton always clean
when away).
On the pizza, then, is ensured a perfect
spun, with a higher yield.
All these features have made performing
Latticini Parma choose from the best
players in the sector, including Funetta
and Cooperative Italian Catering, for
Qualitaly and Tavola Viva’s products.
A complete range
Mozzarella produced by Latticini Parma
is a stringy cheese made from milk
curd, through engagement with lactic
acid bacteria. The fibrous pulp melts
in the heat with the typical stringy
mozzarella. There are four sizes and
types in the range.
MOZZARELLA TAGLIO CUBETTINA.
Cut into cubes the size 7x7x7 mm,
packed in trays of propylene from 3 kg
in a protective atmosphere.
MOZZARELLA TAGLIATA A JULIENNE.
Cut stripe size 4-5 cm length, width and
thickness of 2 mm, packed in preformed
tray 3 Kg in a protective atmosphere.
MOZZARELLA FILONE
TERMOSALDATO, it is a heat sealed
of size 26 cm long cylindrical strand
with diam. 7,7- 9,5 cm (ca. 2 kg weight)
packed in plastic film for food sealed,
labeled according to law.
MOZZARELLA FILONE SOTTO VUOTO.
Size 22 cm long cylindrical strand ca
with diam. 7.5 cm (approx 1 kg weight)
vacuum-packed in plastic film for food
labeled in accordance with law.
At page 14
Regional and global
The link with tradition and the
territory is the strength of a company
that meets the needs of a changing
food
Tradition in step with the times: this
is the distinctive feature of Morelli
Catering Service, a company founded in
1980 but which has a long family history
in food trade wholesale. Since 1880,
when Giuseppe Morelli - grandfather
of the same name and owner - founded
the first company of the family, the
company has come a long way, adapting
to the new demands of the territory
in which it operates, mainly in the
provinces of Trento and Bolzano but
with some extension to the neighboring
areas, such as the Austrian Tyrol and
Vorarlberg.
Today, following the commercial
and public catering hotels, pizzerias,
restaurants, nursing homes, hospitals
and school canteens. Morelli Catering
Service is a founding member of CIC,
Cooperative Italian Catering.
Among the most recent evidence of
the ability to keep up with the times
is the opening, in October 2003 of a
new high-tech logistics center: 3600
square meters covered (5600 cubic
meters refrigerated area with cells for
storage of fresh and frozen products) on
an area of 10 thousand square meters.
Even more recent is the inauguration
of a cash and carry, where customers
can go personally to buy fresh produce,
meat, fruit and vegetables, frozen
products, but also cookware, glassware,
chinaware, cleansing products, all
specific for the restaurant. The most
evolved (from a technological point of
view) can also opt for online purchases
through the website
But to be in step with the times means
even more. “Even in our region -
explains Lorenzo Morelli, son of Joseph
and member of the board of directors of