MIO RAVIOLI. Salted Catalogue THE ORIGINAL BITE. full of flavor. Mediterranean Food Experience. More information

Transcription

1 Salted Catalogue S MIO RAVIOLI full of flavor THE ORIGINAL BITE Mascarpone & basil white & green ravioli Mediterranean Food Experience Research center & Gastronomical Activities More information

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3 I AM A GOOD SORT OF PASTA

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5 Index Salad catalogue Introduction Sandro Desii s Philosophy 6 CATERING & RESTAURANTS 9 PASTA SLOWLY DRIED AT 30ºC 9-11 MIO RAVIOLI SNACK TO MEET YOU MIO RAVIOLI Siempre a mano VAYA FRESCA ultra frozen fresh pasta LASAGNA & CANNELLONI SHEETS SPECIAL STORE 21 MIO RAVIOLI SNACK TO MEET YOU MIO RAVIOLI Siempre a mano PASTA SLOWLY DRIED AT 30ºC SPECIAL SAUCES AND VINEGARS 28

6 SD Sandro Desii s Philosophy Mediterranean Food Experience The truth an old project Sandro Desii ingredients are research and passion, tradition and innovation. Endless possibilities for a natural and original cuisine, which values the gastronomic heritage with a good dose of creativity to offer you a different product and original in turn. It is the new concept for Unique Gastronomy. In Sandro Desii we recuperate the former processes for making pasta, which are currently non-existent, and which have been faithful to the Mediterranean diet for centuries. Within this framework of gastronomic culture, pasta becomes an extraordinary vehicle of flavours that join together seasoning, ways, customs and recipes. Endless combinations and endless horizons of cooking inventiveness. Our pasta was born in 1967, in a family store, and we have continued making it by hand with the same high quality ingredients. In our Centro de Investigación y Actividades Gastrónomicas Centre of Research and Gastronomic Activities- our manufacturing is with raw materials and by hand. We look for excellence during the manufacturing process so as to get the maximum pleasure when tasting sweet things. The ice cream becomes the dessert treasure, like it was during the Italian Renaissance. Mediterranean Food Experience Pasta and ice cream are part of the universal cuisine. They go beyond borders and their versatility is expressed through the endless recipes and ideas provided with the Mediterranean diet, which is highly reputable because of its healthy food nutritional value. After 40 years of experience, Sandro Desii has the combination and utmost respect for the design, the image and our products manufactured by hand and is opened up to the world to conquer it and thus cause new sensations. That is the Mediterranean Food Experience! Sandro Desii and its philosophy have become well-known in other countries. We are set to conquer palates that love pasta and would like to be impressed when tasting another way of understanding the cuisine, in which the human hand plays the leading role, and not the machinery. We are willing to vindicate the manufacturing process of our ancestors: turning back time but without missing the way of the future and with the utmost respect for the food culture from every corner of this planet. 6 The products of our Brand are definitely an added component, which is the cultural value provided by the hand, a hand that handles, invents and moulds new gastronomic challenges. Sandro Desii s Unique Gastronomy exalts the art of good food and intensifies the moment to think and relax. Factory Sandro Desii s portrait

7 Our ingredients are research and passion, tradition and innovation. Gastronomic heritage The ice cream becomes the dessert treasure Inedit Gastronomy Natural Raws the Cultural value provided by the hand Sandro Desii s Unique Gastronomy exalts the art of good food Centro de Investigación y Actividades Gastronómicas We look for excellence during the manufacturing process The elaboration of SANDRO DESII PASTA Maximum quality Artisan Old manufacturing processes of pasta that already doesn t exist 7 LAMINATED PASTA PRESSED PASTA What is lamination by hand? Why pasta a la chitarra? At our artisan workshop, the pasta dough is still laminated by hand in order to guarantee the quality of yesteryear. This process gives pasta an exceptional distinction with respect to other brands, since just a few put it into practice because it is costly and manual. The different varieties of pasta alla chitarra recover such old process, in which pieces of pasta dough are rolled out by hand and each sheet of fresh pasta is put on the wooden frame strung with wires, where it is pressed through. Then the pasta is placed onto wooden canes for drying very slowly and at a low temperature. It is also frozen to preserve its properties and quality for a long time. What is pressed pasta? The old press was a wood cylinder with a worm gear in the inside, which at the time the dough was pressed through different types of pasta came out through a bronze mould. Each pasta shape provokes different sensations. A pleasure for the palate because each one has its own recipe.

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9 CATERING & RESTAURANTS Pasta slowly dried at 30ºC Why the slow drying at 30ºC? In Sandro Desii we make the real pasta by following the Neapolitan tradition of yesteryear. Its drying used to be in outdoor patios in the sun. We have wanted to make it this way, by imitating the temperature (30ºC) in drying places and the natural humidity to dry pasta slowly for 15 hours- and at a low temperature. What is exclusive of this product? Such old drying method keeps the pasta porous so that all flavours are permeated, and its volume and performance are significantly increased. Market pasta, following the industrial drying methods from 80ºC in few hours, so that flavours, ingredients or seasonings do not get adhered to it and go to waste. Box: All products: 12 little boxes per box Fideuá & Pipe rigate: 10 little boxes per box 9 1 KG. FISH FUMET FIDEUA SPINACH & BASIL FIDEUA SQUID INK FIDEUA 3-4 Min. 3-4 Min. 3-4 Min. Brown the noodles in a pan with garlic and hot pepper. Then add clams, shrimps and sliced squid. Cover the mix with fish stock and cook until the stock is evaporated. Sauté vegetables, diced bacon and black sausage and use this mix as the base of the fideua. Brown the noodles in a pan with garlic and hot pepper. Mix with squid ink and then cover it all with fish stock. Cook until the stock is evaporated.

10 500 gr. TOMATO & OREGANO FETTUCCINE 4-5 Min. SPANISH SMOKED PAPRIKA MACARONi 6-7 Min. Boil the pasta and mix it with buffalo mozzarella, cherry tomatoes and oregano. Mix the pasta with sliced octopus and sweet red pepper. TAGLIATELLE ALLA CHITARRA 5-6 Min. TOMATO & GARLIC TAGLIATELLE 5-6 Min. Boil the spaghetti and add them to a nut sauce made with milk cream, butter, grated Parmesan and minced basil and nuts. Boil the spaghetti and mix them with a Sicilian style sauce made with aubergines, capers, tomatoes and marjoram. 10 WHEAT ELVER-SHAPED PASTA 6-7 Min. EGG & SPINACH PAPPARDELLE 5-6 Min. Boil the elvers and then mix them with scrambled eggs with shrimps. Mix the boiled papardelle with a turkey and prunes ragù. NEAPOLITAN MACARONI 6-7 Min. CURRY FETTUCCINE 5-6 Min. Mix grated tomatoes with extra virgin olive oil, salt and pepper, tuna belly and some fresh basil leaves. Mix the boiled short fettuccine with sautéed mushrooms and prawns.

11 SPAGHETTI ALLA CHITARRA 4-5 Min. SQUID INK SPAGHETTI ALLA CHITARRA 4-5 Min. Mix with a capers and anchovies cream. Sauté the boiled spaghetti with cuttlefish and artichokes. LEMON SHELL-SHAPED PASTA 7-8 Min. SHAVED WILD MUSHROOM PASTA 5-6 Min. Mix the boiled shells with shellfish salpicón. Sauté the shavings with prawns and seasonal vegetables. 11 SQUID INK & SALMON SEA URCHIN-SHAPED PASTA Boil the pasta and serve it as a sea fruit salad with shrimps, cuttlefish, mussels and dill. 6-7 Min. LILY-SHAPED PASTA WITH PIQUILLO RED PEPPER & VEGETABLES Mix the boiled lilies with a ricotta cheese and bacon sauce. 4-5 Min. Depending on season: SEMOLINA & EGG CATALAN GALET SEMOLINA & EGG CATALAN GALET Min. Boil the pipe rigate and then cool them in cold water. Stuff the pipe rigate with foie gras mi-cuit, cover them with some milk cream and cook all the mix au gratin. Boil the pipe rigate in a veal soup broth and serve them with grated Parmesan cheese.

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13 CATERING & RESTAURANTS Ultra frozen stuffed pasta MIO RAVIOLI NEW! TO SERVE AS A SKEW - 2/3 SLICES PER PERSON Ravioli to DEEP-FRY Ravioli to BAKE 13 Good to snack! Snack to meet you - Stuffed pasta for deep-frying/baking The genius of turning ravioli into brochettes or tapas for frying is an exclusive gastronomic concept, as well as the different range of artisan stuffing that makes the perfect offer for easy and quick recipes. All references for catering and restaurants are packed in 2kg containers, and those for fine food stores are packed in smart reusable 250g containers with a lid and, on the label bottom, a recipe for collection, cooking tips and product handling. Stuffed pasta for boiling It comes from the desire to recover the old tradition of making ravioli, with creative and original stuffing that exalts the most traditional and simple recipes and with the utmost respect for the stuffing value and pasta high quality. 2Kg. box

14 Pieces per tray Cooking time Baking time Sizes Servings per person Ravioli for cooking deep-frying/baking POTATO & MORCILLA TRIANGOLI Avalible in SPECIAL STORE preserve at -18ºC in Sunflower oil at 150º Before baking, brush them with olive oil 185 Pieces aprox. Until turn golden 6 min. a 180º-190º It perfectly matches sauté mushrooms in season and fresh rosemary. POTATO & ONION TRIANGOLI Avalible in SPECIAL STORE Raciones 7X6 Cm. aprox. 2-3 Per person 174 Pieces aprox Until turn golden 6 min. (180º-190º) This curious and typical stuffed pasta can be served with aioli or brava sauce. Raciones 7X6 Cm. aprox. 2-3 Per person 14 IBERIAN SOBRASSADA TRIANGOLI Avalible in SPECIAL STORE 174 Pieces aprox Until turn golden 6 min. (180º-190º) Bake or fry the ravioli and serve them with a bittersweet sauce. Raciones 7X6 Cm. aprox. 2-3 Per person CODFISH & VEGETABLE TRIANGOLI Avalible in SPECIAL STORE 182 Pieces aprox Until turn golden 6 min. (180º-190º) Once deep-fried, dress with minced garlic & parsley mixed with olive oil. Raciones 7X6 Cm. aprox. 2-3 Per person SOBRASADA & CURED CHEESE TRIANGOLI 182 Pieces aprox Until turn golden Present the dish as a snack by laying a melted brie cheese base 6 min. (180º-190º) 7X6 Cm. aprox. Raciones 2-3 Per person

15 Pieces per tray Cooking time Baking time Sizes Servings per person Ravioli for cooking deep-frying/baking COD TRIANGOLI Avalible in SPECIAL STORE preserve at -18ºC in Sunflower oil at 150º Before baking, brush them with olive oil 185 Pieces aprox Until turn golden 6 min. (180º-190º) Bake or fry the raivoli and prepare a guacamole. You can serve them as a tapa. IBERIAN STREAKY BACON TRIANGOLI Raciones 7X6 Cm. aprox. 2-3 Per person 174 Pieces aprox Avalible in SPECIAL STORE Until turn golden 6 min. (180º-190º) Bake or fry the ravioli and serve them with chopped tomato in a brochette. Raciones 7X6 Cm. aprox. 2-3 Per person CRYSTALLISED APPLE TRIANGOLI Avalible in SPECIAL STORE 174 Pieces aprox Until turn golden 4 min. (180º-190º) 15 Once deep-fried, add a couple of vanilla scoops or home-made English cream. Raciones 7X6 Cm. aprox. 2-3 Per person CHOCOLATE STUFFED VANILLA TRIANGOLI Avalible in SPECIAL STORE 182 Pieces aprox Until turn golden 4 min. (180º-190º) Bake or fry the ravioli until they are browned, sprinkle them with sugar and serve as an original dessert. Raciones 7X6 Cm. aprox. 2-3 Per person

16 Raviolis to boil Pasta to boil 2Kg. Box ROAST BEEF STEW RAVIOLI 169 Pieces aprox. Avalible in SPECIAL STORE 3-4 Min. Boil the ravioli in country style soup broth and serve them as a soup. -18ºC 4X4,5 Cm Raciones 10/12 per person aprox. ROASTED DUCK WITH PEAR RAVIOLI 170 Pieces aprox. 4-5 Min. Mix the boiled pasta with a stew or teriyaki sauce. -18ºC 4X4,5 Cm 16 Raciones 10/12 per person aprox. ROMAN RICOTTA & GRANA PADANO RAVIOLI Avalible in SPECIAL STORE 169 Pieces aprox. 3-4 Min. Sauté leek, green onions and mascarpone and then add butter. Mix the preparation with the boiled ravioli, a sprig of fresh rosemary, a blend of peppers and parmesan cheese. Raciones -18ºC 4X4,5 Cm 10/12 per person aprox. BLACK TRUFFLE RAVIOLI Avalible in SPECIAL STORE 172 Pieces aprox. 3-4 Min. Boil the ravioli and fry some eggs. Then break the fried eggs over the pasta. -18ºC 4X4,5 Cm 10/12 per person aprox.

17 Raviolis to boil Pasta to boil 2Kg. Box MASCARPONE & BASIL WHITE & GREEN RAVIOLI Avalible in SPECIAL STORE 272 Pieces aprox. 3-4 Min. -18ºC Fry the white and green ravioli and decorate them with a half white anchovy loin. It can be served as a brochette. Raciones 3,5X3,5 Cm 10/12 per person aprox. BOLETUS MUSHROOM RAVIOLI 171 Pieces aprox. 3-4 Min. Prepare a bechamel using roman ricotta, fresh basil, thyme and grated parmesan cheese. -18ºC 4X4,5 Cm Raciones 10/12 per person aprox. 17 FOIE GRAS RAVIOLI 379 Pieces aprox. 2-3 Min. Cook them with onion jam and mango chutney. -18ºC 3X3,5 Cm Raciones 10/12 per person aprox.

18 CATERING & RESTAURANTS ULTRA FROZEN FRESH PASTA VAYA FRESCA LAMINATED BY HAND ULTRA FROZEN FRESH PASTA 18 Cooking time Servings Preserving Servings per person preserve at -18ºC Why do we freeze fresh pasta? We freeze fresh pasta in order to guarantee quality and the product s organoleptic properties up to 2 years. The most used pasta in the North of Italy was an unfinished product because of the very cold and damp weather in those regions. In our case, we freeze it to preserve the product longer. It is the revolution of the ultra frozen fresh pasta made by hand. It merges the Italian root and the flavours and products typical of our regions. It is made of durum wheat semolina and egg. 4 kg Box

19 EGG SPAGHETTI ALLA CHITARRA Avalible in SPECIAL STORE 1-2 Min. Portions of 250g. aprox. Sauté the boiled spaghetti with chopped black pudding from Burgos and fresh shrimps. Servings per person 100/130g. per person 4 Kg. TALLARINAS DE ESPINACAS A LA GUITARRA 1-2 Min. Portions of 250g. aprox. una vez hervidos, mézclalos con berenjenas y boletus dorados en aceite de oliva extra virgen. Servings per person 100/130 g. per person 2 Kg. EGG TAGLIATELLE ALLA CHITARRA 1-2 Min. Sauté sliced garlic in extra virgin olive oil and then add tataki marinated tuna dices as well as minced chives and coriander. Mix the boiled spaghetti with this preparation. Servings per person Portions of 250g. aprox. 100/130 g. per person 2 Kg. 19 POTATO GNOCCHI Sauté leek and zucchini dices in extra virgin olive oil. Add pippermint leaves and the boiled gnocchi to the mix. 2 kg box 100/130 g. per person 2-3 Min, Ready when they float

20 CATERING & RESTAURANTS Ultra frozen pasta sheets for lasagna & cannelloni Ultra frozen pasta sheets LASAGNA & CANNELLONI SHEETS Sizes Units per 4 kg box Sheet weight 19X25 Cm 64 Uds 62 Gr CEP LASAGNA & CANNELLONI SHEETS SPINACH LASAGNA & CANNELLONI SHEETS Sheets Lasagna 20 Canneloni Make a sautéed mushrooms stuffing. Use seasonal mushrooms, garlic and parsley and sauté them in extra virgin olive oil. Make a sautéed vegetables and fresh spinach leaves stuffing in order to boost the taste. It can be served warm.

21 4Kg. box EGG LASAGNA & CANNELLONI SHEETS TOMATO & OREGANO CANNELLONI SHEET SQUID INK LASAGNA & CANNELLONI SHEETS 21 Make a ragù alla bolognese stuffing with a little bit of parmesan cheese. Prepare a Buffalo mozzarella and a whole natural tomatobased stuffing. Sauté several squid tips with garlic, parsley and some white wine. Use extra virgin olive oil.

22 SPECIAL STORE Ultra frozen stuffed pasta MIO RAVIOLI Ravioli & Triangoli Ravioli to DEEP-FRY & BAKING Ravioli to Deep-fry & baking Recipes on the backside 22 Photorecipe Quick recipe filled with flavor 2 sides! 6 trays per box Snack to meet you - Stuffed pasta for deep-frying/baking The genius of turning ravioli into brochettes or tapas for frying is an exclusive gastronomic concept, as well as the different range of artisan stuffing that makes the perfect offer for easy and quick recipes. All references for catering and restaurants are packed in 2kg containers, and those for fine food stores are packed in smart reusable 250g containers with a lid and, on the label bottom, a recipe for collection, cooking tips and product handling. Stuffed pasta for boiling It comes from the desire to recover the old tradition of making ravioli, with creative and original stuffing that exalts the most traditional and simple recipes and with the utmost respect for the stuffing value and pasta high quality.

23 Cod triangoli Bake or fry the raivoli and prepare a guacamole. You can serve them as a tapa. 18/20 Brown 250ºC 4 Min 200g 7x6 CM Iberian streaky bacon triangoli Bake or fry the ravioli and serve them with chopped tomato in a brochette. 18/20 Brown 250ºC 4 Min 200g 7x6 CM 23 Iberian sobrassada triangoli Bake or fry the ravioli and serve them with a bittersweet sauce. 18/20 Brown 250ºC 4 Min 200g 7x6 CM Chocolate stuffed vanilla triangoli DULCE Bake or fry the ravioli until they are browned, sprinkle them with sugar and serve as an original dessert. 18/20 Dorados 250ºC 4 Min 200g 7x6 CM

24 Ravioli to boil Pasta to boil SPECIAL STORE Ultra frozen stuffed pasta Roast beef stew ravioli Boil the ravioli in country style soup broth and serve them as a soup. 16/18 Brown 3/4 Min. 200g 4X4,5 CM Mascarpone & basil white & green ravioli Fry the white and green ravioli and decorate them with a half white anchovy loin. It can be served as a brochette /28 Brown 3/4 Min. 200g 3X3,5 CM Roman ricotta & grana padano ravioli Sauté leek, green onions and mascarpone and then add butter. Mix the preparation with the boiled ravioli, a sprig of fresh rosemary, a blend of peppers and parmesan cheese. 16/18 Brown 3/4 Min. 200g 4X4,5 CM Black truffle ravioli Boil the ravioli and fry some eggs. Then break the fried eggs over the pasta. 3/4 16/18 Brown Min. 200g 4X4,5 CM 24

25 Roast beef stew ravioli 25

26 SPECIAL STORE Mediterranean Food Experience Pasta slowly dried at 30ºC New Design with five languages Why the slow drying at 30ºC? In Sandro Desii we make the real pasta by following the Neapolitan tradition of yesteryear. Its drying used to be in outdoor patios in the sun. We have wanted to make it this way, by imitating the temperature (30ºC) in drying places and the natural humidity to dry pasta slowly for 15 hours- and at a low temperature. What is exclusive of this product? Such old drying method keeps the pasta porous so that all flavours are permeated, and its volume and performance are significantly increased. Market pasta, following the industrial drying methods from 80ºC in few hours, so that flavours, ingredients or seasonings do not get adhered to it and go to waste GR. NAPOLITAN RIGATONCINI MUSHROOM SHAVINGS FISH STOCK FIDEUA SQUID INK FIDEUA 6-7 Min. 6-8 Min. 3-4 Min. 3-4 Min. Mix grated tomatoes with extra virgin olive oil, salt and pepper, tuna belly and some fresh basil leaves. Sauté the shavings with prawns and seasonal vegetables. Brown the noodles in a pan with garlic and hot pepper. Then add clams, shrimps and sliced squid. Cover the mix with fish stock and cook until the stock is evaporated. Brown the noodles in a pan with garlic and hot pepper. Mix with squid ink and then cover it all with fish stock. Cook until the stock is evaporated.

27 LEMON SHELL- SHAPED PASTA SQUID INK SPAGHETTI ALLA CHITARRA SPAGHETTI ALLA CHITARRA LILY-SHAPED PASTA WITH PIQUILLO RED PEPPER & VEGETABLES WHEAT ELVER- SHAPED PASTA 7-8 Min. Mix the boiled shells with shellfish salpicón. Sauté the boiled spaghetti with cuttlefish and artichokes. 4-5 Min. Mix with a capers and anchovies cream. 4-5 Min. 4-5 Min. Mix the boiled lilies with a ricotta cheese and bacon sauce. 4-5 Min. Boil the elvers and then mix them with scrambled eggs with shrimps. 27 TAGLIATELLE ALLA CHITARRA TOMATO & GARLIC TAGLIATELLE SPINACH & BASIL FIDEUA SQUID INK & SALMON SEA URCHIN-SHAPED PASTA CURRY FETTUCCINE 5-6 Min. 5-6 Min. 3-4 Min. 6-7 Min. 5-6 Min. Boil the spaghetti and add them to a nut sauce made with milk cream, butter, grated Parmesan and minced basil and nuts. Boil the spaghetti and mix them with a Sicilian style sauce made with aubergines, capers, tomatoes and marjoram. Sauté vegetables, diced bacon and black sausage and use this mix as the base of the fideua. Boil the pasta and serve it as a sea fruit salad with shrimps, cuttlefish, mussels and dill. Mix the boiled short fettuccine with sautéed mushrooms and prawns. EGG & SPINACH PAPPARDELLE SPANISH SMOKED PAPRIKA MACARONI TOMATO & OREGANO FETTUCCINE SEMOLINA & EGG CATALAN GALET SEMOLINA & EGG CATALAN GALET 5-6 Min. Mix the boiled papardelle with a turkey and prunes ragù. Mix the pasta with sliced octopus and sweet red pepper. 6-7 Min. 4-5 Min. Boil the pasta and mix it with buffalo mozzarella, cherry tomatoes and oregano. Boil the pipe rigate in a veal soup broth and serve them with grated Parmesan cheese Min Min. Boil the pipe rigate in a veal soup broth and serve them with grated Parmesan cheese.

28 SPECIAL STORE Special sauces to cook our pasta! SPECIAL SAUCES 180g. 130g. SWEET RED PEPPER & TOMATO PULP BOLOGNESE RAGU FRESH TOMATO& BASIL SICILIAN STYLE TO- MATO & VEGETABLES PESTO ALLA GENOVESE (CONCENTRATE) Our vinegars Vinegars 1l. 500ml. 500/ 250cl. 250cl. Modena balsamic vinegar MODENA BALSAMIC VINEGAR ( 5l) MODENA BALSAMIC VINEGAR MODENA BALSAMIC VINEGAR MODENA BALSAMIC VINEGAR MODENA BALSAMIC cream 4 Drums per box 6 bottles per box 12 bottles per box 12 bottles per box 12 bottles per box

29 Spanish smoked paprika macaroni 29

30 SPECIAL STORE BOX 12 little boxes of 250g cookbook one recipe in each little box 30 Small DISPLAY Display sizes Big DISPLAY Display sizes Height 60,95 cm Height 200 cm Width 34,5 cm Width 100 cm Deep 27,5 cm Deep 40 cm

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32 Sandro Desii Actividades Gastronómicas S. L. Pol. Ind. Can Sedó Esparreguera, Barcelona Tel. (+34) Fax (+34)