QUALITALY

JUN. JUL. 2016

XIV

the area of origin, but the processing

is done in Italy. This allows us to

create and propose a product that

fully meets the parameters of the

national culinary tradition: quality,

natural product, increased yield in the

kitchen, better flavor on the palate.

There are multiple machining methods

feasible, giving the course to a more

“craftsmanship”, which best meets

the needs of a continually evolving

market. The Indian cuttlefish branded

“Il Gelo”, (scientific name sepia

pharaonis - FAO fishing area 51) is

purchased and produced directly in

countries of origin. In constant contact

with the supplier, the Cooperative

produces a periodic checking on

the quality of raw material and

the efficiency of processing plans.

The production is carried out

using the techniques and the most

advanced machines, which allow

the optimization of the production

times, to preserve the quality of the

raw material, and to obtain a natural

product in the absence of chemical

additives. Our Indian squid is white,

with a regular shape and round,

all typical compliances that makes

it suitable for different uses in the

kitchen, in total safety and taste.

In addition to the variety, also the

processing plays a decisive role in

the quality of the finished product.

The cuttlefish “Il Gelo” immediately

after the catch, still in the vessel

edge, are immersed in water, ice and

citric acid: in this way the product

is bleached, and remains fresh until

the next freezing process, which

is effected by passing the squid in

a cooling tunnel at -40 °. At this

temperature the process is called

“quick freeze” and it forms many

small crystals (nucleation), which do

not damage the cells of the product.

And it is the transformation of water

into ice crystals that blocks the action

of any harmful microorganisms.

So, when thawed, the cuttlefish retains

its texture and its intracellular fluids.

This will preserve the organoleptic

and aesthetic characteristics of the

product, you get a more uniform

freezing, according to the needs of a

market in continuous growth. Periodic

checks and a qualified staff guarantee

the quality of the supply chain, from

raw material to finished product.

Professionalism, modern production

techniques, quality in the search of

business partners and analysis of

the market needs, are expressed and

represented by our brand “Il Gelo”.

ATTENTION TO THE

CONSERVATION.

Each squid is

frozen individually (I.Q.F. Individual-

Quick-Freezing): the cold, therefore,

penetrates rapidly, affecting the

product individually. The packaging

is bagging the product and closing it

in boxes of 10 kilos. The packages are

stored at -18 / -21 ° C and shipped in

refrigerated containers by sea, without

the cold chain is interrupted. Among

the documentation that accompanies

the product, there are the technical

specifications, which describes in

detail the processing process. Each

pack contains the scientific name

on the label that identifies the

species, the fishing area, the code

that identifies the manufacturer and

all traceability data. “The formats

that we offer - said Del Vecchio -

are optimal for caterers, especially

since being frozen one by one, the

caterer can take each time the desired

amount of product, avoiding waste

and optimizing the use. It’s obvious,

however, that the user should be

careful not to break the cold chain,

otherwise it risks that what came as an

individually frozen product becomes

a monobloc. “The restaurant owner,

therefore, has an important role, not

only in the kitchen, but also ensuring

that the quality of the cuttlefish “Il

Gelo” arrives unaltered up to the

plate of his client.

BOX

The strenghts of the cuttlefish

“Il Gelo”

• Careful selection of raw materials

• High quality standards

• Continuity of supply.

AT PAGE 40

Never go over

the top of the lines

The world champion Ettore Diana

explains to young people its

‘ingredients’ to be successful behind

the bar: quality bench, instinct and

professionalism

by Mario Cinti

The cocktail is drunk first with

the eyes, but no one can stop us

apparently. The mix has to be

balanced and also have a good taste.

Especially in these times the clients

who come to the cocktail world

want rewarding experience for all

the senses and is priority for all the

barman to give their best, within the

technical and giving back of their

creativity, to never go over the top of

the lines. “ Ettore Diana, who won

the World Cocktail Championship

held in Beijing in 2012, explains

succinctly his thoughts and his

approach to this world, the result

of an experience ta lasting more

than 35 years behind the prestigious

local counters across Europe. Born

in Campania, lived for decades in

the Veneto, this master of mixing

made in Italy, he is still living a

great passion for his work, which

produced an intimate research of

raw materials, and combinations

ingredients, treasuring how he

learned so far. But a true teacher

knows that he must expend himself

so that many young students can

take stock of his experience, which is

why Diana alternates to his barman

activities to teach as well, through

projects conducted with hotel

schools, for example a course of

600 hours for students of hospitality

Institute’s Ariano Irpino (Av), but

also making themselves available

to those who already barman, seen

in his career an example where

inspire, or turn to him for advice,

to refine a recipe, to learn that type

of decoration. Born and raised in

the golden age of the bar, Diana has

been able to evolve his figure and

his activities, while maintaining the

“classic” footprint, in terms of style

and approach to the client, that has

characterized from the outset.

ON THE FLOOR.

Following his

personal path of study that led him

to deal with the sacred cows of the

industry and with the manufacturers

with product offerings from the

highest quality profile. “Today -

continues - the most significant trend

towards the reduction of the alcohol

content of each cocktail, for many

reasons. Alcoholic bombs are no

longer popular with serious customers.

Even the world of mixology is

attentive to issues such as naturalness

and wellness, then spread with

infused recipes, herbs, flowers, just to

satisfy the curiosity of the customer.

Of course this is also a fashion and

like all fashions is destined to end,

but certainly these healthful items are

taking root more and more and it is

difficult to come back. Today more

than ever, the evolution provides the

barman very high quality products,

is the barman find a synthesis of all

these possible influences, opening

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