QUALITALY

DIC. GEN. 2017

XIV

name was F.lli Badeschi, then it

became bigger over the years until they

bought the Salumificio Lamborghini,

based in Bentivoglio (BO).

TRADITION AND TECHNOLOGY

We are in 1975 and it is then that

the process of specialization in the

production of Mortadella Bologna

begins. In 1987, the process brings

to the birth of Badeschi Salumi, a

small company entirely devoted

to the production of high quality

mortadella that benefits from the

single line production and from

the structural and organizational

advantages typical of small

companies. Starting from 1994, the

company undergoes a structural and

organizational renovation investing

money in enlarging the headquarters,

in technological innovation, in

environmental protection and in the

business structure, which allowed

the company to reach high quality

levels. Cooperativa Italiana Catering

considers Badeschi Salumi a solid and

reliable partner. “For our Mortadella

Bologna - explains Massimo

Pignatti, head of the plant - we use

only carefully selected pork meats

and ingredients like salt, pepper,

pistachios and garlic chosen for their

high quality and place of origin.

Combined together, these ingredients

give the finished product a unique

taste and make it more digestible”.

The process follows the regulations:

after a careful check of the ingredients

and their weight, they are minced,

the meat is accurately and delicately

broken into small pieces and

the product with its own unique

characteristics is ready to be worked.

The pig’s throat fat is processed

with state of the art technology and

reduced in small cubes. Then it’s

washed with hot water and drained,

following the production regulations.

The use of state of the art technology

allows to obtain a high-quality

mixture and to put it in skins (natural

or synthetic) respecting the products

and avoiding harmful stresses. The

more traditional shapes are hand-tied”.

After that comes the cooking process,

one of the most delicate phases.

“During the stewing time -explains

Pignatti - the mortadella is constantly

checked according to different

parameters, especially the core

temperature. At the end of the cooking

time, the salami is cooled down by

spraying cold water on it. This allows

to bring the product from a core

temperature of 72 °C to 7 °C in only 15

hours, following American parameters.

Once cooled, mortadella is packaged

according to the different needs: air-

tight. Each phase of the production

process is closely monitored through

special software, which allows the

overall traceability of mortadella from

the raw ingredients to the finished

product”.

The Qualitaly product is available

either in 6kg cylindrical shapes cut

in half or in 13/14kg oval shapes cut

in half, with or without pistachios.

“Mortadellas -concludes Pignatti - are

all made of pork meat in full respect

of the bolognaise tradition. Badeschi

makes them with passion, with great

know-how and the best technology,

in order to give customers a high-

quality and very safe product. Raw

ingredients are carefully selected and

chosen, the production cycle and the

constant research result in a healthy

product, in line with the current

nutritional trends”.

AT PAGE 32

IN THE CUPBOARD

Genuine, healthy and

tasty

Qualitaly cold cuts are characterised

by the high quality of their certified

fresh ingredients and by state of

the art technology in full respect of

tradition.

The final quality of products is

always guaranteed: meats come from

EU-certified slaughterhouses, which

guarantees full traceability. Controls

and organoleptic exams are carried

out by laboratories authorized by

the Ministry of Health and with

ACCREDIA certification. BCR, IFS

and BIO certifications prove how

attentive the company is towards

quality and safety.

The incredibly accurate selection

of ingredients, the extraordinary

uniformity of the meats and the

excellent tasting qualities allow to

discover in Qualitaly cold cuts the

tastes and flavours of our tradition.

The range of products is wide and

diversified, to answer modern

gastronomic needs.

Quality guaranteed

Fredditalia International Spa was

founded in 1970 and its headquarters

are in Castiglione della Pescaia

(Grosseto), at the heart of the Tuscan

Maremma. The company deals

with the trading of fresh and frozen

food products distributing them to

the catering and retail sectors. The

company specializes particularly

in frozen fish products, such as the

Frittura di Paranza under the CIC label.

MAGAZINE