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Demo of the week with Cadoret and Cinco Jotas
Easter is approaching and with it, the desire to ensure our customers impeccable service. Knowing...
Read moreThis week, dozens of restaurateurs from Piedmont, Liguria and Valle d’Aosta explored a number of topics related to the meat sector, in particular the Pure Loin Collection, and the Cheese and Pantry Sector.
Loins selected from six European countries – Italy, Germany, Scotland, Ireland, Spain and Poland – all meet the criteria of excellence in cattle breeding and production. A collection of top-quality sirloin, guaranteeing the origin, selection and transparency of the animals and the appreciation of the work of the artisans who rear cattle and care for the land.
Stefano Campanaro, Head of the Meat Sector, talked about the origin, selection and transparency of the different supply chains, along with the organoleptic qualities of certain ribs and the care taken during cooking.
For the Cheese Sector, restaurateurs studied the fundamentals of handling, cutting and storing products, with the aim of achieving the degree of awareness necessary to be able to guarantee an offering that lives up to expectations. Sector Manager Enrico Panzarasa also addressed food pairings and food costs. These are fundamental elements in rotating the catering offer, avoiding unnecessary waste and optimising costs.