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Garbo is a leading manufacturer
of battered and breaded products,
packaged in compliance with the
best Italian culinary tradition.
Garbo offers a wide range of
products, which, although framed in
industrial production (you get to the
remarkable figure of 150,000 “units”
per day), are mostly handmade.
Prepared in different formats,
according to the most appropriate
recipes to suit the tastes of all, the
battered and breaded made to CIC
by Garbo are subjected to a quality
control of the highest level. GARBO
offers operators of catering quality
products in line with the Italian
gastronomic tradition and with the
evolution of the food tastes. Several
Garbo products that CIC offers in
stock: Zucchini flowers in batter
(750g), Supplì of the frozen meat
sauce Rice, Olive Ascolane, Breaded
Mozzarella semi-catering, Supplì
rice with tomato sauce, croquettes
of white rice with meat sauce and
mozzarella heart speaker, Tris
battered vegetables.
GIAS: THE MEDITERRANEAN
wON OUR TABLE
Taste, goodness and freshness of the
product just caught: these are the
principles that have always inspired
the philosophy to the Gias. Ruling
directly the cultivation of agricultural
production system, the company has
total control of the entire border.
The Gias has held a wide range of
products, from grilled vegetables to
natural vegetables, legumes cereal
ready cooking. All this with the
objective to meet the different needs
of companies like CIC is turning to
their partnerships to realize their
own brand products.
Cooperativa Italiana Catering
has turned to the Gias to achieve
truly exceptional products both in
performance and in taste. In stock:
Peppers Frozen flaps Gratings (1kg),
Grilled Eggplant Slices (1kg), with
grilled zucchini slices (1kg), grilled
peppers whole (1kg).
AT PAGE 33
Rigamonti method
It is the mark of excellence for
“Bresaola of Valtellina PGI” in first
place among the specialists in the
sector.
Rigamonti is the worldwide leader
in the production of bresaola and
is a member of the Consortium
for the protection of “Valtellina’s
Bresaola PGI’. More than a century
of activity, a production area of over
55,000 square meters in the province
of Sondrio, a total of nearly 200
employees and about 10,000 units
produced per day make Rigamonti
the company in first place among
industry specialists, with over 103
million euro turnover.
The company was founded in 1913
by a workshop with adjoining
butcher, in the historical center of
Sondrio, where the owner Francesco
Rigamonti prepared, according to the
secrets of the art from Valtellina, the
oldest symbol of the valley:
bresaola
.
Noble and healthy food, low-fat,
low-calorie, high protein content and
source of potassium and vitamins,
bresaola is, in fact, an ancient
product of which the Rigamonti’s
factory is the custodian and master
of traditional processing. The result
of the experience handed down
from generation to generation, the
“Rigamonti method” is always based
on the choice of the best beef, on the
selection, worldwide, of the highest
quality spices and of a slow and wise
curing process. The result is the
production of one of leaner meats,
with a percentage of fat of around
4%, and for this reason is a product
covered by full right in the diet of
athletes and especially suitable for all
age groups. The Rigamonti brand still
fuels his passion with great success
who daily receives from customers,
the ones who choose it every
day for years because it transmits
confidence and certainty - explains
Claudio Palladi, CEO Rigamonti - The
bresaola Rigamonti, in fact, it has
established itself over time as one of
the most modern products and “cult”
of international cuisine, thanks to
a company that pioneered, has
industrialized a local product,
making Rigamonti one of
the best known brands in
the consumer sector of the
delicatessen in Italy.
With a range of brand products
Rigamonti composed for over 60%
of Bresaola from Valtellina PGI,
today the company’s goal is twofold:
to strengthen its role as market
leader in the production of high-
quality bresaola and expand the
distribution of other references of
its own brand, with always a closer
look at processes and traditional
methods which since over 100 years
characterize the brand.
AT PAGE 34
Best squid?
From the brand
“Il Gelo”
Selection of partners, product quality
and food safety: the advantages
of cuttlefish chosen by CIC
by Elena Consonni
The squid is one of the most beloved
fish products by final consumers
and, consequently, by restaurateurs.
Its unique versatility allows it to be
employed in a number of traditional
Italian recipes, from appetizers, to
the mixed salad. For this reason, it
could not miss in the set of “Il Gelo”,
the brand within the frozen, that
distinguishes the products with private
label of Italian Cooperative Catering.
The choice of our partners is dictated
by parameters such as: ability to
selection upstream of the supply
chain; high programming supplies;
equipped with the latest production
technologies; Top quality in terms
of hygiene and safety in places of
processing the raw material.
A good knowledge of local suppliers
allows you to use, for each species
and fish origin, the better producer.
“For our Atlantic and Indian squid,
in fact - says Stefano Del Vecchio,
head of the fisheries sector and frost
for CIC - we chose to draw on the
supply channels that best guarantee
qualitative continuity and consistency
of availability of the raw material.
The Atlantic squid of the brand
“Il Gelo”, (scientific name Sepia
officinalis - FAO fishing area 27),
coming from cold seas, is presented
with a thickness greater than other
species, and consistency of the softer
and more tender meat. For these
reasons, it is the species more similar
to the Mediterranean cuttlefish. The
raw material is purchased directly in