Qualitaly

april- may 2015

VIII

THE WORD TO THE AMBASSADOR

CHEF

Here are some of Chef Ambassador

of Expo and what they said about the

Universal Exhibition in Milan

Gualtiero Marchesi: “With Expo we have

a time when we can really show what

we can do.”

Cristina Bowermann: “I’d like that Expo

focuses its attention on the dangers

of pollution, also of what happens in

the process of production of food in

restaurants.”

Cesare Battisti: “I hope that all the

work done by Expo may determine, in

collaboration with FAO, access to food

for many more people than it is now.”

Ugo Alciati: “With production

sustainable, targeted, reducing waste, I

also work on what is the environment,

sustainability and production.”

Entrico Bartolini: “I think that the

environment is the most important issue

and through agriculture, and scientists

- who are the peasants, my favorite - we

can get great ingredients.”

Moreno Cedroni: “Expo into an

adjective: greedy, but not a greedy of

good things, greedy relative to the

regeneration of waste. “

Carlo Cracco: “This Expo offers a lot of

opportunities because we are among the

leading countries with a heritage linked

to food, products, processing, to taste.”

At page 24

Eggs and egg

products, allies of

chefs

Fresh eggs can never fail in the

professional kitchen. However they

have to be treated very carefully. For

this a hand to the chef comes from

egg products

By Mariella Boni

Versatile as you can imagine, the egg is

the right fit for gastronomic: cooked or

raw, sweet or savory, as an ingredient

or star of several recipes, is inevitable in

international breakfasts or brunches that

much also like metropolitan Italians.

Even nutritionists have revised their

dietary advice: if until some time ago

suggested to eat only a few eggs a week

because of the cholesterol content (the

yolk contains about 200 mg), is now

recommended consumption up 4 eggs

per week, as a source of important

nutrients (vitamins A and B), minerals

(especially calcium and iron) and to the

high content of protein (7 g per egg).

In the restaurant it is widely used, but

if no one fresh egg chef does without,

just as practical and in many cases are

indispensable egg products, or products

derived from the processing of eggs.

We spoke with Federico Lionello,

Director of Sales and Marketing of

Eurovo, group leader egg products in

Italy and Europe.

First, he provides some information

on the consumption of eggs: stable,

declining or growing?

Overall egg consumption is good. In

restaurants, in particular, we record an

annual increase progressively using the

product fresh pasteurized in brik. Good

performances we are getting the above

with the organic product.

If the choice falls on egg products, what

are the benefits in terms healthful both

in practical terms that the professional

can get?

The product is pasteurized, and then

there is a total absence of salmonella.

Pasteurization, reducing bacterial

counts, makes the ova safer product

in terms of microbiological ensuring

greater health and hygiene safety, even

on finished products.

The use of egg products also allows

standardizing recipes, ensuring

professional consistent and repeatable

results in relation to customer requests.

Less waste of time and ease of use are

two fundamental characteristics of egg

products that facilitate further catering

professionals.

What are the most used ova products?

And what are the guarantees of quality

for users?

The egg product most used in catering

is the mixed egg or egg pasteurized

whole, because it is used in most

basic recipes like omelettes, frittatas,

carbonara and dessert. Users of egg

products have guarantees of a safe and

“constant”, both in terms of repeatability

of the recipes as regards both the

nutritional characteristics.

Finally, does the mode change

processing when using fresh eggs or egg

products (for example in the preparation

of fresh pasta or dessert)?

The methods of working with fresh eggs

and egg products are essentially the

same, there is only the need to balance

the recipes transforming the number of

eggs in grams.

Eurovo, sixty years of experience

Shelled eggs by hand to ten million

hens. In summary this is the path of

Eurovo Group, founded by Rainier

Lionello that nearly sixty years ago in

Codevigo (PD) started its activities in

small business by purchasing eggs from

the farmers. Then, after being shelled,

resold frozen egg products to bakeries

and pasta makers.

magazine