AGO.SET 2014
VIII
century. The museum is divided into
7 thematic areas, which start from the
spread of tomato in Italy, starting from
500, then to illustrate the cultivation
and development of the processing
industry, with a display of vintage
machinery. To close the museum is
the section that delves into the culture
and communication in the world of
tomatoes, with advertising, quotations,
paintings, sculptures and recipes
Gruppo Alimentare Sardo
Industrial area north road Predda
Niedda 8
07100 Sassari
tel 079 2679004
Agents: 18
Employees: 30
Area served: Sardinia and Corsica
Noval
S.R.L.
Strada Del Brando, 8
Orbassano (Turin)
Tel 011/9016516
Employees: 30 employees and 15 agents
Turnover: 12 million
Area served: Valle d’Aosta, Turin and
province, Vercelli, Asti, Cuneo, Sestriere
AT PAGE 22
Cream of fresh
tomato with
the composition
of artichokes,
green beans and
watercress
Cook Author: Roberto Carcangiu -
Vignola (Mo)
Ingredients for 4 people
Artichokes with stem g. 400; G green
beans. 120; Watercress g. 50; G extra
virgin olive oil. 30; Salt and Pepper g.
3. For the fresh tomato sauce: Olive oil
extra virgin g. 20; Salt and pepper g. 5;
G red tomatoes. 80. For the vinaigrette:
Olive oil extra virgin g. 60; Salt and
Pepper g. 5; G red wine vinegar. 20; G
shallot red. 1. For the garnish: Olive oil
extra virgin g. 5; Basil g. 1; Radishes
g. 5.
Process
Wash and cut the tomatoes into small
pieces and blend them and go to the
Chinese strainer to remove the skins.
Blender to emulsify the tomato purees
with extra virgin olive oil and season
to taste with salt and pepper. Wash
the watercress, dry twigs and spread
the most beautiful. For the vinaigrette:
Dissolve the salt in the vinegar with
red wine, add the pepper and scallions
emulsify the oil with extra virgin olive
oil. Peel the green beans, trimmed so
that they have the same length. Blanch
the green beans in salted water, drain
and while still hot drizzle with the
vinaigrette. Cut the artichokes into four
segments. Cool in the microwave for 30
seconds. Pour the tomato sauce on the
plates in the mirror, place the beans
in the top, in the middle the crown
artichokes and watercress. Garnish
fillets with radish and basil leaves;
finish pouring a few drops on the plate
of extra virgin olive oil and balsamic
vinegar from Modena.
AT PAGE 24
Squid, choosing the
best
They are among the most
commonly used fish in the
restaurants. Here’s how
to navigate the different
backgrounds and the different
types. The final word, however,
is the chef and the consumer.
By Mariella Boni
Commercially speaking part of the so-
called “mollame” and they are among
the most popular and valuable shellfish
arriving on the tables of restaurants.
We’re talking about squid, cephalopods
consist of a tube-shaped body mass
held by the so-called “coat” variously
speckled, the sides of which there are
two wing-like fins; it all ends in the
head, where are your eyes, beak and
8 arms and 2 tentacles. Just the two
“wings” side are among the elements
that allow you to easily distinguish
them from the squid squid - less
valuable from the gastronomic point of
view, with prices lower price - in fact,
the latter species the lateral fins are
only on the final body, at the opposite
end of the head (and thus not on the
sides, as happens in the squid).
MEDITERRANO VS OTHER SEAS. It
should be emphasized that the bulk of
marketed production in our country
is not caught in the Mediterranean
according to ImpresaPesca Coldiretti
(data from January 2013) 70% of the fish
consumed in Italy is of foreign origin.
It is therefore worthwhile to learn
more about this product in its various
provenances extra Mediterranean, to
know better the quality, features, and
make informed purchasing decisions.
Given the distances from the seas
fisheries to our markets, we are of
course taking into account the product
refrigerated and frozen, that the
Cooperative Italian Catering select from
qualified suppliers.
Says Massimiliano Sbrugnera of Tre
Esse Latisana (Ud,
com), CIC partner with a strong
specialization in the fishing industry:
“The most important difference with
respect to the squid to the origin,
which in turn is linked to the quality.
The product that comes from the
Mediterranean Sea is in my opinion
the best; unfortunately it is a limited
MAGAZINE
