AGO.SET 2014
VI
to comply with the Linea Rossa. All
this for the caterer translates into a
qualified product, caught at the right
point of ripeness, and then with the
proper sugar content, acidity, coloring
and perfume, free of impurities, mold or
other defects. The Linea Rossa includes
tomatoes, preserves, past and diced
tomato. Products, each for its kind, is
suitable for a type of cuisine: fish for
the past serves a slightly more liquid, to
prepare sauces are tomato sauce instead
of cutting more “rustic” and thicker,
so as to give the best features of each
dish.”
PREFERENCES OF RESTAURANTS.
As for the choices of the market with
regard to different product references
there has been a slight change from the
customers: “Once - explains Nebbiolo -
the preference was clearly towards the
whole peeled tomatoes. Today it is the
most used pass while the pizza among
customers finding a particular fondness
of pizza for the product diced, high-
value service and great ease of use.”
For his part, Vincenzo Murgia, Gruppo
Alimentare Sardo, Cic major distributor
in the territory of Sardinia and Corsica,
said: “The request of the catering world
is divided almost equally between
whole peeled tomatoes - and in this case
the optimal production comes from the
south Italy - and diced product, which
is an area of choice in northern Italy.
The Linea Rossa of the most used are
the San Marzano variety and Rome,
along with other hybrids selected. For
two or three years is spreading the
use of the past: In addition to use on
pizzas, is popular for its fish dishes and
suitable for making delicate sauces. It is
important to emphasize that the Linea
Rossa is Qualitaly Italian production;
country of origin, which is already in
it, constitutes a guarantee of quality.
Just open a can of tomato to see if it is
the product of dubious origin: the color
is darker, smell is not typical, and we
Italians know well and of course the
flavor changes, tends bitter. Details that
are not to be underestimated, because
then the table make the difference, and
the customer notices it.
INNOVATION. Tiziano Freccia,
commercial director of Rodolfi
Mansueto, historical supplier of CIC -
one of the companies with the largest
number of certifications in Italy, the
traceability to the environmental ones,
to those kosher - said: “We are on
the market for over 120 years and to
achieve the optimum quality we aim to
better raw material. We carefully select
our farmers, for the most part of the
province of Parma, who know exactly
what quality standards must meet. In
addition, our technologies are constantly
updated (for example, our line of pulp
production was completely renovated 4
years ago). Just for CIC, in collaboration
with their technicians, we studied a new
past, especially suited for pizzerias: the
tomato pulp is passed very finely and is
slightly evaporated. This arrangement
allows you to have a product that does
not wet the pizza, even when it is used
on a disc of dough; also it only takes
a smaller quantity to give an excellent
flavor. Not least in importance, the
fact that with one pass less liquid does
not start the process of syneresis, the
separation of the solid part of the sauce
from the liquid, which evaporates in
the electric oven and tends to burn the
upper part of the pizzas . It is a product
(Polpa fine Linea Rossa, 5 kg tin) that
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