APR.MAG 2014
IX
Silvi Marina (TE ), 58 years old and a
life as a pizza chef and cook. “I use the
slow maturation with sourdough pizza
which ensures a more fragrant and
it’s easy to digest. I have a refrigerator
cabinet that contains 60/70 boxes of 15
balls. Every day, I work the dough and
renewing the already prepared a day or
more before. I usually use a mixture of
soy and red with the W 380. I happen
to change depending on estrus, I also
used the stone ground but I find them
a bit ‘ expensive for a pizza place like
ours.”
Has the world of flour changed in
recent years has? “A lot, for choosing
the grains and the consistency of the
results. Once the flour did not have the
same absorbency, needed adjustments,
we can get the perfect dough and the
same every day.”
The crisis? Are you sure? A little I got
over it by using my experience as a chef
and inventing on Thursday and Friday,
difficult days, the “cod evenings “ in
which I propose pizzas with toppings
of cod with various combinations, from
chickpea sauce with broccoli, peppers “.
Mister Chef Ltd
Registered office: Via Danube, Shed A
65016 Montesilvano ( Pe)
Tel 085/ 4681829
Turnover of € 8 million
Number of employees 15
Area served Abruzzo and part Marche
AT PAGE 28
In the Pantry
WHEAT FLOUR TYPE 00
Wheat flour type “00” obtained by
grinding and sifting wheat cleaned
and free of foreign substances and
impurities.
FEATURES: Flour conform to current
legislation, with particular reference
to the law n ° 580 of 07/04/67. Clean
product, homogeneous, free of
agglomerated, free from stains, debris
or foreign objects of any kind and size.
Absence of ingredients, additives or
processing aids added to any species.
Color white to cream color, odor
naturally without foreign odors or bad,
pleasant taste and characteristic
FORMAT: 1 kg paper bag
DURATION AND STORAGE: One year
from the date of packaging. Store in
cool, dry place away from heat and
direct light.
PESTO GENOVESE STYLE
CHARACTERISTICS: intense green
color, with a typical texture and a
slight separation of oil in superficial,
strong flavor of basil and cheese,
Pesto Genovese style Qualitaly is a
viable alternative to respond flexibly to
customer demands.
INGREDIENTS: It is made according
to tradition, with fresh basil, garlic,
pine nuts and olive oil, made from the
most delicate mix with sunflower oil.
It contains no preservatives, GMOs,
gluten. Store in the refrigerator after
opening.
Packaging: resalable glass jar of 1 kg.
SAUSAGE DIAVOLETTA
From this spicy sausage, Sausages
Qualitaly is obtained from the
processing of pure pork with salt,
skimmed milk powder, dextrose, spices
and herbs. It does not contain gluten.
FEATURES: Product is a seasoned
packed in vacuum bag, with a shelf life
of 90 days when stored in a cool and
dry place at a maximum temperature
of 18 ° C. Average weight of single
package of 500 g. It is then packed in
cartons of 26 units for a total weight of
13 kg
RICE
Four varieties in the range
Carnaroli, Arborio Semifino, Semifino
Vialone Nano, Ribe Parboiled. Those
are the varieties of rice present in the
offer of rice brand Qualitaly suitable in
particular for the preparation of rice.
Characteristics: sensory analysis milled
rice comes with grains typical of the
variety of color characteristic of the
type of processing, odor and flavor
characteristic without extraneous notes
or other evidence of infestation, in
current or recent, by insects or rodents;
or moldy smell; or smell of smoke; or
rancid or stale; or any other odor, color
or taste intense, unpleasant, though not
due to a perfect state of preservation.
Packaging: vacuum packed in heat-
sealed bags placed in cardboard case
1000 grams. Shelf life: 26 months from
date of packaging.
Cooking time: 14-16 minutes for all
varieties.
AT PAGE 30
Induction is served
Practical and high yields,
however, the plans of induction
are penalized by the purchase
price
By Rachele Agostoni
Shiny, smooth, and elegant blacks: the
induction hobs are beginning to catch
on in professional kitchens. “Their cost
is high compared to traditional plans -
says Roberto Zenobi, of Formasal - for
this reason they are not very common,
at least in the area that I cover, but
the highest yield and shortening the
cooking time offset at least part of the
disadvantage of the purchase price.
I think they are more frequent in the
north, especially in the important
locals, where it is easier to amortize the
purchase price. Who wants to save the
