QUALITALY

JUN. JUL. 2016

XVI

fat contract, dedicated to restaurants

and completed in mid-2015 with

the launch of the two biological

references, meat and vegetables.

A Premium line of products whose

spearhead is Well Granulari numero

7 Manzo, a preparation for broth and

seasoning with 8% of meat extract

of the highest quality and a pinch

of saffron, which goes beyond the

concept of “broth “traditional, to

serve as a universal flavor enhancer,

to be used, as well as to prepare

excellent broths, in each preparation

in place of the salt, before or during

cooking. To make unique Chef to

Chef line are the highest quality

ingredients, their wise and combined

research and at low temperatures

innovative production technology

that has enabled the replacement

artificial flavorings with natural

flavors (juice and extracts) and thus

get a produced by the pro aromatic

natural, harmonious and less

aggressive. The project Chef to Chef

is also the result of an important

marketing strategy. The quality of

the products had to be perceived

immediately: Well why he decided

to “dress up” the silver references,

unusual color for the category but

distinctive and recognized as a

technical and value. In addition, it

was decided to focus on simplicity

and minimalism. A single color,

a number and an easy name

that invokes the main ingredient

characterize each reference. An

example: the soup of the line

vegetables Chef To Chef has a green

front and is called Well Granulari

numero 2 Vegetables; colors and

names help the memory.

With regard to trade policies, the

Company reached the restaurant

specializing through the Channel

Ingrosso. The Chef To Chef line

is dedicated exclusively to the

wholesaler. Each distributor is chosen

with care, with a view to partnership

and business development related to

the category. Well what it offers to its

partners is not only a complete range

of high quality products, with recipes

that are an expression of the culinary

tradition of the beautiful country, but

also a company that shares a project

and supports it with targeted training

and important business tools to

support sales.

BOX

Bout broth there is a tendency to

trivialize and to underestimate the

function. We, however, believe that

the preparation for seasoning is still

very important in the kitchen, but

for this it must be good. If you are

chasing the price, it expires as easily,

losing effectiveness. Quality, service

and partnership with wholesalers,

therefore, remain our watchwords for

the future”.

Dr. Rodolfo Valenti

AT PAGE 44

That irresistible

feeling like sweet

Reducing the consumption of sugar

not only in its basic form but also

content in foods sweetened or high

caloric density.

by Alberto Fiorito

The time for dessert, the restaurant,

is, for many, the highlight of the

transgression. If at home we are

easily induced to give up this little

sin, when we dine out we are

certainly more people indulgent

with ourselves and gladly accept

tips fulfilling the house. The

reasons are certainly rational and

are substantially related to the

pursuit of pleasure, but this is also

in accordance with an instinctive

attitude of which we lost track in the

memory but that remains indelible

in our behavior. It is very likely

that, in imitation of animals, early

hominids were forced to choose the

sweet foods by developing the first

contact between the instinct and the

functioning of the body. The sweet

choice, in fact, refers to products

tasty and succulent products with

the unconscious goal to introduce

in our bodies foods with an easy

transformation into energy. Inside

the cell, in fact, is the glucose, which

provides energy fats and proteins can

also be processed into glucose, but

with a more expensive procedure.

FOOD INDUSTRY.

Over time, the

availability of food is gradually

changed. Man has learned to make

use of fats and also proteins of

animal origin whose availability has

become progressively greater and

easier. Coming to the present day,

this instinctual and almost inevitable

sweet tooth it noticed the food

industry that includes sugar or its

more or less natural derivatives, most

of the food, even the unexpected. We

arrived to an excessive consumption

of sweets to the point that diabetes

is the metabolic disease more uses.

The World Health Organization

pushed because the calories intake

from simple sugars is restricted to

10% daily, but already it is thought to

bring this value to 5%.

HOW TO MAKE THE RIGHT CHOICE.

Meanwhile, we should reduce the

consumption of sugar in general, not

only in its basic form but also content

in foods sweetened with high caloric

density or as sweets in general, juices

and sugary drinks, breakfast items,

etc. It becomes very important to

learn to read the labels where the

various components are shown in

quantitative. The first ingredients

listed are those most present in the

product. We’ll find out so that even

unsuspected foods contain excessive

amounts of sweet songs products.

The sugar choice is also important.

Certainly it’s preferable the sugar that

is as natural as possible, ideally cane

but only if you buy organic or fair

trade. We shouldn’t trust the fructose

unless we are athletes and we use

it during a sporting competition to

quickly recharge the batteries. Malts

represent an interesting source of

sugars, especially for the production

of sweets, the barley between all.

Some caution against honey: it is true

that it is a natural product, but our

body transforms it predominantly

in fructose, which, in the event of

excessive consumption, it is not

really good. It may be interesting

to know and use stevia, a plant

with particularly sweet leaves from

which we extract a product that has

a sweetness about 200 times that of

sugar. We should learn to exclude

from our diet sweets chemical chants.

It is true that they are devoid of

caloric content, but science is proving

that in the long run, beyond a specific

toxicity in some cases, are probably

even more dangerous of the simple

sugar for what concerns the induction

of diabetes.