C A T A L O G U E Retail

Transcription

1 CATALOGUE Retail

2 NOT JUST SIMPLY READY MEALS Excellent ready meals As the primary resource of every activity, men will always have an essential role in our future plans. We chose to teach and follow simple principles: modesty, enthusiasm and self-critique, for to succeed and grow as a company it is important to constantly question one s abilities with intelligence. We believe in training, practicing and being determined to reach our goals. And to do so, we need to be united as a team, but diligent and competent as men.

3 Our first dishes Recipes like 65 lasagne alla bolognese 740 Lasagne al ragù di verdure the old ones Our courses have no secrets. The only ingredients we use is simplicity, and that is what makes our food so good. We want our preparations to smell of tradition, so we try to recreate tastes that speak about home. Eurochef first courses are what comes from a deep love for fresh ingredients, recipes handed down in the family, soft and winding taste. 30 CRESPELLE PROSCIUTTO E FORMAGGIO 682 CRESPELLE ai FUNGHI 241 tortellini alla bolognese 242 tortellini panna e prosciutto 5

4 Our first dishes 73 melanzane alla parmigiana 82 paella alla valenciana 18 CANNELLONI AL RAGÙ DI CARNE 20 CANNELLONI RICOTTA E SPINACI 725 CANNELLONI CON ZUCCA E FORMAGGIO DI MONTAGNA 167 riso alla marinara 685 insalata ai cinque cereali 684 insalata di farro 239 FETTUCCINE alla BOSCAIOLA 240 FETTUCCINE alla CARBONARA 686 FETTUCCINE al SALMONE 726 insalata di quinoa rossa e fagioli dolico 166 insalata di riso Seasonality April - September 6 7

5 Delicious main courses 114 SCALOPPINE AGLI ASPARAGI 119 SCALOPPINE AL VINO BIANCO 120 SCALOPPINE PANNA E FUNGHI Few but well chosen ingredients. A mixture of celery, carrot and onion, a delicate champignons mushrooms sauce, a red wine marinade. We cook our meat main courses following different recipes, using different procedures and specific ingredients for every preparation. Only one thing remains the same: the attention we put in the selection of the finest raw materials. Quality raw materials 190 SCALOPPINE RADICCHIO E PROVOLA 728 SCALOPPINE ALLA PIZZAIOLA 250 gr 132 STRACOTTO EQUINO 350 gr 9

6 Delicious main courses 3 arrosto con patate 250 gr 168 insalata di pollo 250 gr 15 brasato alle verdure 250 gr 126 spezzatino con patate 280 gr 683 INVOLTINI DI POLLO CON PATATE 280 gr 93 POLPETTE DI CARNI BIANCHE AL POMODORO 280 gr 144 TAGLIATA DI PETTO DI POLLO AI CARCIOFI 150 TRIPPA ALLA PARMIGIANA 350 gr 561 vitello tonnato di fesa 10 11

7 Fish specialties 552 BACCALÀ con polenta 91 POLIPETTI AL POMODORO All the scents of the sea are enclosed in our dishes. In the tender and juicy pulp of fresh fish, exquisitely enhanced by slow and controlled cooking. In salty, intriguing and strong flavors, which come out at every bite. Codfish, crustaceans and mollusks, cuttlefish and octopus: the preparation of our fish courses follow the classic recipes, but with unmistakable outcome. Mediterranean flavours Guaranteed freshness 122 SEPPIE con piselli 155 ZUPPA DI PESCE ALL IMPERIALE 350 gr 13

8 Naturally organic 186 cannelloni ricotta e spinaci 189 cous cous mediterraneo Eating well comes natural to us. Respect of the rhythms of the seasons and the passion for Nature. The recipes are simple and tasty, prepared only with organic ingredients coming from certified farms that respect the environment and the soil and do not use pesticides. To rediscover a way to live a healthy and genuine life. Seasonal organic ingredients 524 lasagne al ragù vegetale 187 lasagne alla bolognese 143 tagliata DI bovino all olio extra vergine di oliva 250 gr 220 polpette DI bovino al sugo di pomodoro e basilico 280 gr 15

9 Tasty seasonings 100 ragù con asino 101 ragù con cavallo We love slow cookings and the flavours of our home. We love to lose ourselves into the taste of tradition, rediscover the goodness of everyday recipes and bring fresh, quality ingredients to the table. Our sauces are a declaration of love for Italian cuisine: condiments of character, made to enhance the porosity of pasta and turn every first dish into a real specialty. 103 ragù al sugo di anatra 105 ragù al sugo di cinghiale 106 ragù al sugo di coniglio Traditional Italian Sauces 133 sugo alla pescatora 135 sugo alle vongole 17

10 Cooking methods In the pan Remove the protective film, pour the contents into the non-stick pan and heat for 3 minutes at medium heat, stirring from time to time. In the microwave Pierce the protective film, place the tray in the microwave oven and heat for 3 minutes at 600 W. Wait 30 seconds before serving. In the oven Remove the protective film, pour the product into a baking dish, place it in the preheated oven at 180 C for about 8/10 minutes. How to store +4 C Keep in the refrigerator at +4 C. Once opened, consume within 24 hours

11 Quality Certifications IFS Certificate International Food Standard BRC Certificate Global Standard for Food Safety Organic products certificate 20

12 Cod Product EAN code PCK weight PCK per crt Shelf Life days Dimensions crt L x L cm H cm Crt layers PLT H plt layers cm Cod Product EAN code PCK weight PCK per crt Shelf Life days Dimensions crt L x L cm H cm Crt layers PLT H plt layers cm First courses Organic dishes 18 Cannelloni al ragù di carne ,5x19,3 12, Cannelloni con ricotta e spinaci g ,5x19,3 12, Cannelloni con zucca e formaggio di montagna g ,5x19,3 12, Crespelle ai funghi g ,5x19,3 12, Crespelle prosciutto e formaggio g ,5x19,3 12, Fettuccine alla boscaiola g ,5x19,3 12, Fettuccine alla carbonara g ,5x19,3 12, Fettuccine al salmone g ,5x19,3 12, Insalata ai cinque cereali g ,5x19,3 12, Insalata di farro g ,5x19,3 12, Insalata di quinoa rossa e fagioli dolico g ,5x19,3 12, Insalata di riso g ,5x19,3 12, Lasagne alla bolognese g ,5x19,3 12, Lasagne al ragù di verdure g ,5x19,3 12, Melanzane alla parmigiana g ,5x19,3 12, Paella alla valenciana g ,5x19,3 12, Riso alla marinara g ,5x19,3 12, Tortellini alla bolognese g ,5x19,3 12, Tortellini panna e prosciutto g ,5x19,3 12, Cannelloni ricotta e spinaci g ,5x19,3 12, Cous cous mediterraneo g ,5x19,3 12, Lasagne alla bolognese g ,5x19,3 12, Lasagne di ragù vegetale g ,5x19,3 12, Polpette di bovino al sugo di pomodoro e basilico Tagliata di bovino all olio extra vergine di oliva g ,5x19,3 12, g ,5x19,3 12, Sauces Fish dishes Meat dishes 3 Arrosto con patate g ,5x19,3 12, Brasato alle verdure g ,5x19,3 12, Insalata di pollo g ,5x19,3 12, Involtini di pollo con patate g ,5x19,3 12, Polpette di carni bianche al pomodoro g ,5x19,3 12, Scaloppine agli asparagi g ,5x19,3 12, Scaloppine alla pizzaiola g ,5x19,3 12, Scaloppine al vino bianco g ,5x19,3 12, Scaloppine panna e funghi g ,5x19,3 12, Scaloppine radicchio e provola g ,5x19,3 12, Spezzatino con patate g ,5x19,3 12, Stracotto equino g ,5x19,3 12, Tagliata di petto di pollo ai carciofi g ,5x19,3 12, Trippa alla parmigiana g ,5x19,3 12, Vitello tonnato di fesa g ,5x19,3 12, Baccalà con polenta g ,5x19,3 12, Polipetti al pomodoro g ,5x19,3 12, Seppie con piselli g ,5x19,3 12, Zuppa di pesce all imperiale g ,5x19,3 12, Sugo alla pescatora g ,5x19, Sugo alle vongole g ,5x19, Ragù al sugo di anatra g ,5x19, Ragù al sugo di cinghiale g ,5x19, Ragù al sugo di coniglio g ,5x19, Ragù con asino g ,5x19, Ragù con cavallo g ,5x19, Seasonality April - September 22 23

13 Via della Tecnica, Sommacampagna (VR) T