QUALITALY

OCT. NOV. 2016

XII

freshness, in all production phases.

Passion, precision and state-of-the-

art technology merge together to

guarantee naturalness and reliability.

This is why in over 40 years of

business Di Vita has become a

reference point in the industry and

Qualitaly has chosen it as a business

partner for the vegetables and pestos

lines. A wide range of items, recipes

and original technical solutions plus

great flexibility and an excellent

management have made Di Vita one

of the most reliable co-packers in

Europe.

Riso Scotti: the

perfect grain... for all

your recipes

Riso Scotti has a complete range of

products under the brand Qualitaly

for catering professionals. They are

characterised by high gastronomic

quality and are guaranteed by the

Riso Scotti brand. A great variety

of rices selected for the kitchen

professionals thanks to grains

that are suitable for all recipes.

Behind the production, there is a

great attention to the agricultural

selection at the suppliers with a

constant monitoring of farming

processes as well as specific and

specialized analyses carried out by

European laboratories.

Every batch of paddy rice that

comes in, both conventional

and from biological cultivation,

is mapped according to variety,

quality, place of origin and farm

in order to ensure the traceability

from the field to the dinner

table. During the transformation

process, the grains are checked

and selected according to very

restrictive parameters and further

tests on the finished product are

carried out: organoleptic checks to

evaluate its look, smell and colour

as well as chemical, physical and

microbiological tests. A protocol

of analysis and controls that, from

the raw material up to the finished

and transformed product, ensures a

higher qualitative level if compared

to the provisions of the Italian law.

The selection of the best grains

is joined with the objective of

providing the maximum attention

to sustainability, that is guaranteed

by the reutilization of rejects and

production’s by-products, that

become raw material for other

transformations.

In this way, the valorisation of the

rice produced in Italy and of its

properties is completed, proving

Riso Scotti’s mission of creating the

value and culture of rice.

Arborio, Carnaroli, Roma,

Originario… rice for all tastes!

AT PAGE 30

Sous-vide cooking –

perfect for vegans

Amongst all cooking methods, this

is the most suitable to isolate foods,

preserve their qualities and save

money

By Elena Consonni

All chefs agree: sous-vide cooking

(or vacuum cooking) is particularly

suitable for those who want include

vegetarians dishes in the menu,

partly because it isolates foods,

avoiding possible contaminations,

and partly because it preserves the

nutritional content and the flavor

of the raw ingredient. How does it

work? “Sous-vide”, explains Angelo

Po Brand Manager Chiara Roncagli,

“is a method to cook food in sealed

airtight pouches in a temperature-

controlled steam environment, to

cook food evenly inside and outside

and to retain moisture. Cooking

sous-vide is possible using combined

ovens with steam cooking at

medium temperature like Combistar

FX, which allows control of the core

temperature during the cooking

process. The constant temperature

control, guarantees the perfect

cooking (the oven automatically

shuts off when the core desired

temperature is reached), with

excellent gastronomic and

operational results”. Airtight bags

are then normally quick chilled to be

stored over time. The organoleptic

results of this method are excellent:

the taste and natural flavor of

food are intensified compared to

traditional cooking methods. “It is

a fact that today”, continues Chiara

Roncagli, “restaurants have to offer

vegetarian and vegan options in

their menus. More and more people

are approaching diets that exclude

animal-based products, for personal

choices, for health concerns or for

the desire to change their food

MAGAZINE