AGO.SET 2014
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congested during the high season,
in which the activity of hotels
and restaurants (and, of course,
their suppliers) is more hectic.
Nevertheless, Gruppo Alimentare
Sardo has solved the problem of
deliveries of food and not, being able
to process orders within 24 hours.
Sales agents that use terminals with
software to optimize the transmission
Aton, the preparation and the
widespread distribution of supplies
guarantee the coverage of the
territory of Sardinia and Corsica.
From the small distribution company
founded in 1968 by Giovannino
Murgia together with a partner, to
today’s joint-stock company headed
by the president Vincenzo Murgia
with his sons Giovannino and
Manuel, Gruppo Alimentare Sardo
has come a long way, thanks to the
choice of constitute, together with
other companies in the industry,
the Cooperative Italian Catering,
which becomes the center coordinate
purchases of reference.
Currently the activity takes place
in the industrial area of Sassari - a
choice area for planning purposes -
into a new facility located on an area
of 12,000 square meters, of which
6,000 are covered. “We offer our
clients - says Vincenzo Murgia - all
the experience gained by selecting
high quality products. We go in
search of traditional production
following the objective to rediscover
and agro pastoral the ancient
traditions of Sardinia, but also
national.”
In addition to the delivery service,
six years Gruppo Alimentare Sardo
has equipped its headquarters in
Cash & Carry. “Customers - concludes
Murgia - show very appreciative of
this form of selling, which allows
them to physically see the products
on display, compare, and choose
them directly, saving even a little.”
A family brand
The family Murgia is not afraid to
put their name on a product line -
Recipe Murgia, in fact - with a strong
regional. From cheeses to meats,
fresh pasta stuffed stretched to that,
from oil to wine ... all products in
the range are verified directly by the
company and are made with quality
ingredients and traditional recipes
often sardines collected from the
family. The line was initially designed
only for a niche in the restaurant, it
was the time between sets all those
who want to give their kitchen a
strong regional connotation, despite
the price positioning is higher
than the rest of the products in the
assortment.
Copany card:
Gruppo Alimentare Sardo
Registered Office: INDUSTRIAL
ZONE PREDDA NIEDDA NORTH
ROAD 8-07100 SASSARI
Phone: 079/2679004
Fax: 079/262 197
Turnover 18,000,000
Employees: 30
Mail:
Area served: Sardinia and Corsica
AT PAGE 14
The fried, an
evergreen in the
room and on the
street
It is the link between street
food and catering, too high.
Despite warnings from
nutritionists, is a product
like that all year. Provided
it is done in a workmanlike
manner.
By Anna Muzio
Chatter and meatballs, croquettes
and fritters, mix of fish and tempura,
fried large Piedmont, fish & chips
and donuts, turnovers, cannolis, pies,
falafel and seadas. They are sweet
and savory recipes of diverse culinary
traditions, which have in common the
cooking methods: frying.
A timeless practice if, after more than
2500 years of history (it seems that
the Egyptians were using previously,
but the earliest records are from
ancient Rome), and despite warnings
from nutritionists is still among the
most beloved by children and adults.
Cross symbol of gastronomy “poor”
and traditional cooking oil is actually
used in all kitchens, even for that
single ingredient that can give more
character to the dish.
The new wave of fried
Frying is the protagonist in two
culinary styles trend of recent years.
The Finger Food, which sees the
speed that does not renounce his
creative strength. And that Street
Food in great form, as old as the
world, a bastion of culinary traditions
of each country, presented in a
manner more or less original and,
by its very nature, nomad. So much
so that the noodles sauteed aromas
spread in the markets of London
and the fish & chips appears on the
streets of Madrid.
The fry are first of all versatile. It
may be traditional, but also creative,
as the 60 recipes from two Michelin
stars Emanuele Scarello in Fritture.
From appetizers to desserts (Reed
Gourmet) “delicious surprises
encased in a crisp.”
And this is the key to the casing so
successful and delicious goodness.
The oil in fact reaches higher
temperatures the water, which
evaporates at 100 ° C: 180 ° C or
even more. At these temperatures
on the outer surface forms a crust
that prevents the passage of oil to
