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June July 2015
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as the famous stuffed olives, arancini
with tomato sauce, the “pennies” of
mozzarella breaded, the rice balls and
many more. Domenico Cellini, company
sales director, said: “The quality and the
classic recipes continue to succeed, with
those not mistaken. Among the wide
variety of top products arancine (thirty)
and a mixed bag with 5 references that
have the same cooking time, allowing
easy preparation by the professional.
Our range is wide and I must say that
we can work well on the arc of the year,
mostly in the north in winter, while
the South Italy increases especially in
spring and summer.”
“The challenge of the market - said
Antonio Di Lorito, owner of Mister Chef,
a member company of Montesilvano
CIC - for companies seems to be to be
able to adjust their proposals to the
new eating habits of consumers, who
have definitely changed. In addition to
the classic catering, very important to
us, we have many customers in bars,
pubs, resto-pubs and clubs where food
production needs to be programmed,
quick, tasty, fast, easy. In this context,
apart from the traditional cold cuts and
cheeses, delicious products work very
well, from the chips to the fried onion
rings and more. The important thing
is to have a wide range of proposals,
to allow also the local competitive
differentiation and often vary the
proposal.”
NEW HAPPY HOUR. Concorde also
Giuseppino Marinangeli, owner and
chairman of the board of CGM Surgelati
from Pollenza (Mc), who points out that
if the happy hour is a well-established
type of proposal, perhaps they are
changing the mode. “The self-service
counter in source-says - was an early
version of proposing a different kind of
drink; today are very popular platters
and trays to carry directly to the tables,
because in this way you have more
control over the amount consumed by
customers. In any case, in a well-made
drink should not miss the variety of
products. The richness of the buffet
stimulates the customer consumption
and makes the place attractive than
others; also mixing different types of
products are unable even to have an
average price of the product offered at
the buffet. That’s why our price lists
contain the average cost of a single
piece: this gives the possibility to
mediate the value of valuable products
of high cost with other lower cost.”
We also ask Marinangeli how palatable
and suitable product in the form of
Italian appetizer. “Very suitable, with
stable demand in northern Italy and
an increase in the center-south, where
the habit began with a little ‘delay.
As for us, we produce a wide choice
appetizer, from recepie of regional
Italian products in particular up to a
vegetarian products; This enables us to
meet various customer requirements,
to help organize also moments themed
type “regional” “vegetarian evening”
etc. No coincidence that our most recent
proposal is a line dedicated to finger
food that does not eat meat: 5 references
source vegetarian sold in a cardboard
mixed”.
Paolo Bucci, sales director of the Roman
Garbo Surgelati speaks of a “Very strong
trend toward snacking consumption,
and not only outside the home but
even in the domestic channel, which
has become an expression of the new
way of eating. As one of the leading
companies in the sector in this field,
we are particularly sensitive to this
trend and are making many product
innovations. Such as sage and caper
battered, pre-fried and frozen, two
real news in the field of appetizer,
which can be regenerated in the
fryer, in the microwave or oven. Our
flagship product is the flower pumpkin
battered, we produce with the heart
of mozzarella, according to Roman
tradition, but also “empty”, to make it
appealing to even more cross. What’s
more, we know that we are the first
in our field to have launched a line of
gluten-free appetizer breaded frozen,
packaged in trays and generable in
microwave. This is a solution that allows
the restaurant owner or manager of the
bar to serve a safe and protected from
cross-contamination, suitable for coeliac.
A line that includes zucchini flowers in
batter, but also croquettes and rice balls,
breaded mozzarella, potato croquettes
and cod fillets.”
An exciting opportunity to attract a new
customers segment, often in trouble
when he has to eat in public places.
Finger food, the challenge
The finger food have taken on a
growing importance in world-trade, so
as to have even a competition dedicated.
This is the challenge “Chef at Your
Fingertips” (www.chefinpuntadidita.
it), biennial (the fourth edition was held
last November in Padua during the days
of Tecno & Food) dedicated to treats to
be consumed without use of plates and
cutlery. That is a term, to finger food,
just for the record that was coded for
the first time in 2000, the Olympics of
cooking of Erfurt.
At page 29
Tempura scallops
with Colonnata
Lard and its
vegetables
Cook author: Devis Pasi
Ingredients:
n. 6 scallops
Fillo dough
Corn flour
Flour type “00”
Salt
Green zucchini
Carots
Onion “Naples” kind
Mayonnaise sauce
Soy sauce
Oil flavored with ginger
Oil for frying Fridor
Colonnata Lard
Frozen carbonated water
Prepare a basket with two sheets of
Fillo pasta, put it on the bottom of a
container of aluminum overturned and
baked in the oven at 180 degrees for
about three minutes.
Lightly moisten the Fillo dough before
baking.