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AUGU-SEPT 2015
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Three preparations of fish, frozen,
packed in a plastic bag with transparent
film. Weight with icing: 1000 g. Net
weight: 900 g. It contains allergens.
SEAFOOD SALAD: squid rings, clumps
of squid, mussels Chilean shelled, clams
Pacific
Shelled, shelled shrimp tails, cooked
octopus cut.
MIXED SEAFOOD PREPARATION FOR
SPAGHETTI: squid rings, clumps of
squid, prawns shelled, Chilean mussels
half shell, clams Pacific shelled, clams
Pacific shell, prawn whole.
SEA FOOD PREPARATION FOR RICE:
squid rings, clumps of squid, mussels
Chilean shelled, clams Pacific shelled,
shelled shrimp tails.
Two preparations in brine proposals in
buckets from 3, 5 and 10 kg (drained
respectively 1,5-3-6 kg).
MIXED SEA FOOD WITH SURIMI:
shellfish 86% in variable proportions
(squid, mussels, squid, cuttlefish,
shrimp, octopus), surimi 13%
MIXED SEA FOOD: shellfish 99% in
variable proportions (squid, mussels,
squid, cuttlefish, shrimp, octopus)
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By Elena Consonni
Pans, pots, pans, casseroles ... the tools
of the trade of the chef are many, each
with its specific use depending on the
shape and the material they are made.
“In a bowl, baking - says Alessandro
Ballarini, responsible project Ballarini
Professional - a chef searches tool
that enables them to achieve the best
recipe I have to run. The materials for
baking are many but the most versatile
is the aluminum raw or non-stick. The
stainless steel is suitable for boiling and
to have an easier maintenance. Studies
and research tools allow you to realize
the peculiarity of which can solve all
the problems of the cooks. They are
then born the white stick better to
keep under control the most delicate
cooking, those “stone” for grilling foods
at low temperatures and to increase
the duration of life of the nonstick, the
nonstick blacks, who now represent
the product with the most versatility,
and then used in various cooking
operations. All manufacturers now
produce non-stick aluminum utensils.
Ballarini however, has been the first
to study and use of non-stick different
for different uses. This is the real
innovation of the stick today.”
INDUCTION EFFECT. Surely the advent
of induction has led to major changes.
“It’s a source of heating safer - he
continues - that is used mainly where
there are security requirements. But
the expert cooks today are difficulties
especially in the implementation of
sophisticated recipes where it is difficult
to control the temperature. We still have
to learn a lot about this new source of
heating.”
Anyway innovation is also linked to
the service. “Already in 2013 - explains
Barbara Cincotto - Commercial Director
of the Division
Ho.Re.Ca.Group
Sambonet and Rosenthal - Paderno has
introduced a range of cookware and
kitchen tools for the preparation of
gluten-free meals and food intolerances,
with personalized items with a
differentiation of the handle and a
specific logo “fork / ear” created for the
project, following cooperation with the
Italian Celiac Association Lombardia
Onlus. These distinctive features allow
differentiating our products from other
tools present in a professional kitchen,
in order to prevent cross contamination.
Our proposal is designed to reduce
errors in the kitchen to safeguard
customer celiac and those with food
intolerances of any kind. The problem
of food contamination in food is a
reality to which we approached and we
intend to pursue in the future, as the
market appears to be quite receptive
and interested in the subject.”
In terms of materials Paderno is not
4(.(A05,