Ready-to-cook meals. Fresh and deep-frozen

Transcription

1 Ready-to-cook meals Fresh and deep-frozen 1

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3 READY-TO-COOK MEALS MATURED PRODUCTS AND HAMS FRESH MEAT Solid roots in the craft tradition, attention to the new needs of consumers, quality products and services, are the values that Borgobuono pursues to be a dynamic and evolving market presence in the meat sector. Careful selection of raw materials, high quality product standards, logistics organization, production capacity, professionalism and passion allow us to respond promptly and efficiently to customer needs. A modern factory of over 10,000 square meters features advanced technologies for a variety of production and packaging lines, with production processes managed by highly qualified personnel; all products are inspected through a self-control program and food safety management systems (BRC and IFS). EFFICIENT LOGISTICS DISTRIBUTION Detailed distribution and timely delivery of fresh and deepfrozen products for national and international distribution. CREATION OF AD HOC PRODUCTS Maximum flexibility in combining a variety of different references, custom-designed for specific points of sale. Availability to study new products based on customer needs. Ready-to-cook meals Fresh and deep-frozen Borgobuono interprets the typical recipes of Italian and fusion cuisine, proposing an innovative range of over 150 Ready-to-Cook meals, prepared by hand with highly selected meats, fresh vegetables and taste-enhancing condiments. The Borgonuovo Ready-to-Cook meals are appetizing, easy to cook and, above all, good to eat. TASTY RECIPES TO STIMULATE CREATIVITY IN THE KITCHEN Gourmet: preparations obtained by following recipes with precious fresh ingredients, which give the product excellent fragrances. Finger Food: mini skewers for all tastes for an aperitif or a cheerful dinner. Street Food: in a short time, lunch and dinner become special occasions. Stuffed vegetables: a right balance between meat and fresh vegetables without saying no to some delicious meals. Tradition: a line that proposes Italian traditional dishes, following ancient recipes and flavours. Kids: ideal for children, in the name of good and nutritious food, with 100% made-in-italy pork, chicken and veal. 3

4 GOURMET s shown for individual pieces are indicative. GOURMET Mini Tulips Mini Tulips with potatoes Remove the paper ramekin and place the product on an oven tray lined with baking paper, without condiments. Cook for about 20 minutes in convection oven preheated at 180 C, covering with aluminum foil for the first 10 minutes. The product does not need to be turned during preparation. At the end of cooking, add some white wine and reduce. Serve accompanying the meat with potatoes or seasonal vegetables, adding the cooking sauce. Handmade with traditional ingredients, such as Parmigiano Reggiano D.O.P. cheese, 100% Italian pork and free-range eggs. Reduced use of breadcrumbs. Code transparent g 6 x 70 g Remove the paper ramekin and place the product on an oven tray lined with baking paper, without condiments. Cook for about 12 minutes in convection oven preheated at 180 C, covering with aluminum foil for the first 10 minutes. The product does not need to be turned during preparation. Serve with asparagus purée, raw oil and toasted breadcrumbs. Handmade with Italian veal and cooked ham mixed with traditional ingredients, such as Parmigiano Reggiano D.O.P. cheese, boiled (au naturel) potatoes, and free-range eggs. WITHOUT BREADCRUMBS. Code transparent g 6 x 60 g 4

5 GOURMET GOURMET Mini Tulips with carrots Mini Tulips with spinach Remove the paper ramekin and place the product on an oven tray lined with baking paper, without condiments. Cook for about 12 minutes in convection oven preheated at 180 C, covering with aluminum foil for the first 10 minutes. The product does not need to be turned during preparation. Serve with a purée made with carrots previously cooked in boiling water for 5 minutes and blended with extra virgin olive oil. Handmade with Italian veal and cooked ham mixed with traditional ingredients, such as Parmigiano Reggiano D.O.P., steamed fresh carrots and free-range eggs. WITHOUT BREADCRUMBS. Code transparent g 6 x 60 g Remove the paper ramekin and place the product on an oven tray lined with baking paper, without condiments. Cook for about 12 minutes in convection oven preheated at 180 C, covering with aluminum foil for the first 10 minutes. The product does not need to be turned during preparation. Serve with boiled Catalogna chicory sprouts sautéed in a pan with garlic and chilli pepper. Handmade with Italian veal and cooked ham mixed with traditional ingredients, such as Parmigiano Reggiano D.O.P. cheese, steamed fresh spinach and free-range eggs. WITHOUT BREADCRUMBS. Code transparent g 6 x 60 g 5

6 GOURMET s shown for individual pieces are indicative. Cooked Ham and cheese pinwheels Remove the paper ramekin and place the product on an oven tray lined with baking paper, without condiments. Cook for about 25 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. Remove the paper ramekin and place the product on a non-stick griddle/pan with a teaspoon of hot oil and cook over medium heat for about 20 minutes (10 minutes each side). Garnish with a sprig of wild fennel and serve. Prepared by hand with high quality cooked ham and pork sausage made from meat of Italian origin. Code transparent g 3 x 100 g GOURMET Pinwheels with omelette Remove the paper ramekin and place the product on an oven tray lined with baking paper, without condiments. Cook for about 25 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. Remove the paper ramekin and place the product on a non-stick griddle/pan with a teaspoon of hot oil and cook over medium heat for about 20 minutes (10 minutes each side). Garnish with Parmigiano Reggiano D.O.P. cheese flakes and chopped fresh parsley and serve. Prepared by hand with pork sausage made from meat of Italian origin. Code transparent g 3 x 100 g 6

7 GOURMET Borough-style veal pinwheels Remove the paper ramekin and place the product on an oven tray lined with baking paper. Cook for about 15 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. Remove the paper ramekin and place the product on a non-stick griddle/pan with a teaspoon of hot oil and cook over high heat for about 15 minutes (7-8 minutes each side). Prepared by hand. Ground veal of Italian origin stuffed with cured ham, sliced green olives and cheese. Code transparent g 3 x 100 g GOURMET Primavera beef pinwheels Remove the paper ramekin and place the product on an oven tray lined with baking paper. Cook for about 15 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. Remove the paper ramekin and place the product on a non-stick griddle/pan with a teaspoon of hot oil and cook over medium heat for about 15 minutes (7-8 minutes each side). Prepared by hand. Ground beef stuffed with high quality cooked ham, artichokes and cheese. Code transparent g 3 x 100 g 7

8 GOURMET s shown for individual pieces are indicative. Mini Piadina Wraps paper, without condiments. Cook for about 20 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. and cook over medium heat for about 15 minutes, or until desired, turning occasionally. Serve with fresh cherry tomatoes, rocket and Parmigiano Reggiano D.O.P. cheese flakes. Handmade with Piadina made in Romagna, stuffed with 100% Italian pork sausage, cheese, fresh rocket, and wrapped in smoked pancetta (Italian-style bacon). Code transparent g 4 x 80 g GOURMET Meatloaf with Emmenthal cheese, mushrooms and chestnuts Wrap the meatloaf in the baking paper supplied and cook for about 15 minutes in convection oven preheated at 180 C, adding half a cup of water in the oven dish, then uncover and continue cooking for 20 minutes. Pour some of the cooking sauce previously blended with a pinch of flour to thick it on the meatloaf and serve. Prepared by hand with a mixture of ground pork and beef enriched with high quality ingredients such as Parmigiano Reggiano D.O.P. cheese, free-range eggs, mixed mushrooms, Emmenthal cheese and chestnuts. Code g 8

9 GOURMET Coppa (cured neck of pork) rolls with spicy filling paper, without condiments. Cook for about 25 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over medium heat for about 20 minutes, or until desired, turning rolls occasionally. Halfway through cooking, add chilli pepper, green bell pepper, beans and fresh spring onion. Handmade with 100% Italian pork meat stuffed with a blend of ground pork and beef, Parmigiano Reggiano D.O.P. cheese, mozzarella and chilli pepper. Code transparent g 4 x 80 g GOURMET Loin rolls with delicate filling 9 paper, without condiments. Cook for about 25 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over medium heat for about 20 minutes, or until desired, turning rolls occasionally. Halfway through cooking, add fresh cherry tomatoes and capers, then finish cooking. Serve hot with piadina. Handmade with 100% Italian pork meat stuffed with a blend of ground pork and beef, Parmigiano Reggiano D.O.P. cheese, wrapped with pancetta and fresh rosemary. Code transparent g 4 x 80 g

10 FINGER FOOD s shown for individual pieces are indicative. Diced pork tenderloin skewers with hemp seeds with a teaspoon of oil and cook over high heat for about minutes (5-6 minutes each side). Diced Italian pork tenderloin seasoned with organic hemp seeds, in bamboo long skewers. Handmade. Each piece is different from the other. Code transparent g 4 x 82,5 g FINGER FOOD Pork tenderloin skewer with quinoa trio with a teaspoon of oil and cook over high heat for about minutes (5-6 minutes each side). Diced Italian pork tenderloin seasoned with organic quinoa seeds, in bamboo long skewers. Handmade. Each piece is different from the other. Code transparent g 4 x 82,5 g 10

11 FINGER FOOD Pork tenderloin skewer with Goji seeds and berries with a teaspoon of oil and cook over high heat for about minutes (5-6 minutes each side). Diced Italian pork tenderloin seasoned with a blend of Goji seeds and berries, in bamboo long skewers. Handmade. Each piece is different from the other. Code transparent g 4 x 82,5 g FINGER FOOD Multi-seed pork tenderloin skewer with a teaspoon of oil and cook over high heat for about minutes (5-6 minutes each side). Diced Italian pork tenderloin seasoned with a seed blend (pumpkin, flax and sunflower), in bamboo long skewers. Handmade. Each piece is different from the other. Code transparent g 4 x 82,5 g 11

12 FINGER FOOD s shown for individual pieces are indicative. FINGER FOOD Delicious mini skewers (German speck and Emmenthal cheese) Tex Mex mini skewers paper, without condiments. Cook for about 15 minutes in convection oven preheated at 180 C. The product does not need to be turned during the preparation. with a teaspoon of hot oil and cook over medium heat for about 12 minutes (6 minutes each side). Breaded Italian pork slices, stuffed with German speck and Emmenthal cheese. Handmade. Code transparent g 4 x 75 g paper, without condiments. Cook for about 15 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over medium heat for about 12 minutes (6 minutes each side). Italian pork slice breaded in crumbs seasoned with extra-virgin olive oil, Parmigiano Reggiano D.O.P. cheese, chilli pepper and parsley. Handmade. Code transparent g 4 x 75 g Also available with beef. 12

13 FINGER FOOD Piadina pinwheels paper, without condiments. Cook for about 20 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. and cook over medium heat for about 15 minutes, turning it halfway through cooking. Serve hot with radicchio and walnuts salad seasoned with balsamic vinegar. Handmade. Piadina made in Romagna, stuffed with 100% Italian pork sausage, cheese and fresh rocket. Code transparent g 3 x 100 g 13

14 FINGER FOOD Mini TexMex fillet skewers with a teaspoon of oil and cook over high heat for about minutes (5-6 minutes each side). Serve with spicy nachos and guacamole. Italian pork fillet nuggets breaded in crumbs seasoned with extra-virgin olive oil, Parmigiano Reggiano D.O.P. cheese and chilli pepper, skewed with alternating fresh yellow and red bell peppers. Handmade. s shown for individual pieces are indicative. Code transparent g 4 x 75 g FINGER FOOD Traditional mini skewers paper, without condiments. Cook for about 15 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over medium heat for about 15 minutes, turning the skewers halfway through cooking. To make the mini skewers even more appetizing, spray over them some bergamot juice or fresh lemon. Handmade with fresh bell peppers and meat of Italian origin. Code transparent g 4 x 80 g 14

15 FINGER FOOD Delicious mini chicken skewers Place the product on an oven dish and cook for about 15 minutes in convection oven preheated at 180 C. with a teaspoon of oil and cook over high heat for about 16 minutes (8 minutes each side). Serve hot and accompany with Piadina wedges, rocket and soft cheese. Italian chicken meat seasoned with breadcrumbs and quality ingredients, such as extra virgin olive oil, Parmigiano Reggiano D.O.P. cheese and iodized salt. Code transparent g 4 x 75 g FINGER FOOD Mexican-style mini chicken skewers Cook for about 20 minutes in convection oven preheated at 180 C. with a teaspoon of oil and cook over high heat for about 20 minutes (10 minutes each side). Serve with spicy nachos and guacamole. Italian chicken meat breaded in crumbs seasoned with extra virgin olive oil, spices and spicy condiments. With fresh red bell pepper. Code transparent g 4 x 80 g 15

16 s shown for individual pieces are indicative. FINGER FOOD Classic pork, chicken and bell pepper skewers Cook for about 20 minutes in convection oven preheated at 180 C. with a teaspoon of oil and cook over high heat for about 20 minutes (10 minutes each side). Handmade with 100% Italian chicken and pork. With pancetta and fresh red and yellow bell peppers. Code g 3 x 120 g 16

17 FINGER FOOD Courgette nuggets paper, without condiments. Cook for about 15 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over medium heat for about 15 minutes, or until desired, turning occasionally. Handmade with fresh courgettes stuffed with rich and appetizing ground meat. Code transparent g 8 x 40 g FINGER FOOD Aubergine nuggets paper, without condiments. Cook for about 15 minutes in convection oven preheated at 180 C. The product does not need to be turned during the preparation. with a teaspoon of hot oil and cook over medium heat for about 15 minutes, or until desired, turning occasionally. Halfway through cooking in a pan, add tomato pulp, garlic and fresh basil, and cook for 4/5 minutes. Place on a plate with some ricotta salata (pressed, salted and dried ricotta) and serve. Handmade with grilled aubergines stuffed with a blend of ground pork and beef seasoned with high quality ingredients, such as Parmigiano Reggiano D.O.P. cheese, free-range eggs and parsley. Code transparent g 8 x 40 g 17

18 KIDS s shown for individual pieces are indicative. KIDS Champion mini skewers (with spinach) Rascal mini skewers (with potatoes) Cook for about 12 minutes in convection oven preheated at 180 C. with a teaspoon of oil and cook over medium heat for about minutes (5-6 minutes each side ). Serve with mayonnaise made with Greek yogurt, oil and aromatic herbs. Italian veal mixed with cooked ham, steamed fresh spinach, Parmigiano Reggiano D.O.P. cheese, and free-range eggs. With crispy yellow breading. Icicle shaped. Handmade. Code transparent g 4 x 87,5 g Cook for about 12 minutes in convection oven preheated at 180 C. with a teaspoon of oil and cook over medium heat for about minutes (5-6 minutes each side). Serve with mayonnaise made with Greek yogurt, oil and aromatic herbs. Italian veal mixed with cooked ham, boiled (au naturel) potatoes, Parmigiano Reggiano D.O.P. cheese, and free-range eggs. With crispy white breading. Icicle shaped. Handmade. Code transparent g 4 x 87,5 g 18

19 KIDS KIDS Witty mini skewers (with carrots) Panzerotto Margherita Cook for about 12 minutes in convection oven preheated at 180 C. with a teaspoon of oil and cook over medium heat for about minutes (5-6 minutes each side ). Serve with mayonnaise made with Greek yogurt, oil and aromatic herbs. Italian veal mixed with cooked ham, steamed carrots, Parmigiano Reggiano D.O.P. cheese, and free-range eggs. With crispy orange breading. Icicle shaped. Handmade. Code Cook for about 16 minutes in convection oven preheated at C. with a teaspoon of oil and cook over medium heat for about 16 minutes (8 minutes each side). Italian veal with crispy orange breading, stuffed with mozzarella and sweet and delicate semi-dry cherry tomatoes marinated in oil and aromatic herbs. Handmade. Code transparent g 4 x 87,5 g 330 g 2 x 165 g 19

20 KIDS s shown for individual pieces are indicative. KIDS Classic Panzerotto Forest Panzerotto Cook for about 16 minutes in convection oven preheated at C. with a teaspoon of oil and cook over medium heat for about 16 minutes (8 minutes each side). Serve with mayonnaise or yogurt sauce seasoned with smoked pepper and chives. Ground Italian veal breaded in crispy yellow crumbs, stuffed with high quality cooked ham and mozzarella. Handmade. Code g 2 x 165 g paper, with a drizzle of oil. Cook for about 25 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over medium heat for about 20 minutes (10 minutes each side). Handmade with a mixture of ground pork and beef seasoned with high quality ingredients such as Parmigiano Reggiano D.O.P. cheese, free-range eggs, stuffed with mixed mushrooms, Emmenthal cheese and chestnuts. Code g 2 x 165 g 20

21 KIDS KIDS Mini veal tramezzini (triangular sandwich) Also available with pork and beef meat. Mini sausage burgers Remove wax paper from the product and place it on a tray lined with baking paper, with a drizzle of oil. Cook for about 20 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation., remove baking paper, add a teaspoon of hot oil then cook over medium heat for about 20 minutes (10 minutes each side). Serve with radicchio salad seasoned with balsamic vinegar and Parmigiano Reggiano flakes. Handmade with 100% Italian veal stuffed with high quality cooked ham and cheese. Code g 4 x 100 g paper, with a drizzle of oil. Cook for about 10 minutes in convection oven preheated at 200 C. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over medium heat for about 14 minutes (7 minutes each side). With 100% Italian pork. Code Honeycomb 320 g 8 x 40 g 21

22 STUFFED VEGETABLES s shown for individual pieces are indicative. STUFFED VEGETABLES Savoy Cabbage pockets Radicchio pockets paper, with a drizzle of oil. Cover with aluminum foil and cook for about 15 minutes in convection oven preheated at 180 C. Remove the aluminum foil and continue cooking for 10 minutes. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over medium heat for about 25 minutes, turning halfway through cooking. Sauté in a little oil a slice of German speck cut into strips. Garnish the Savoy cabbage pockets with crispy German speck. Handmade. Fresh Savoy cabbage stuffed with a blend of ground pork and beef seasoned with high quality ingredients, such as Parmigiano Reggiano D.O.P. cheese, freerange eggs and parsley. Code transparent g 3 x 100 g paper, with a drizzle of oil. Cover with aluminium foil and cook for about 15 minutes in convection oven preheated at 180 C. Remove the aluminum foil and continue cooking for 10 minutes. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over medium heat for about 25 minutes, turning halfway through cooking. Handmade. Fresh radicchio stuffed with a blend of ground pork and beef seasoned with high quality ingredients, such as Parmigiano Reggiano D.O.P. cheese, free-range eggs and parsley. Code transparent g 3 x 100 g 22

23 STUFFED VEGETABLES Stuffed peppers paper, with a drizzle of oil. Cover with aluminium foil and cook for about 20 minutes in convection oven preheated at C. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over high heat for about 20 minutes (10 minutes each side), turning the pieces occasionally. At the end of cooking, add mozzarella or fontina cheese and gratin bake in the oven during the last 5 minutes of cooking. Prepared by hand with fresh bell peppers stuffed with a blend of ground pork and beef seasoned with high quality ingredients, such as Parmigiano Reggiano D.O.P. cheese, free-range eggs and parsley. Code g 2 x 165 g STUFFED VEGETABLES Filled halved courgettes paper, with a drizzle of oil. Cook for 20 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over medium heat for about 20 minutes, or until desired, turning it occasionally. Prepared by hand with fresh courgettes stuffed with rich and appetizing ground meat. Code transparent g 4 x 80 g 23

24 STUFFED VEGETABLES s shown for individual pieces are indicative. Stuffed tomatoes Remove the paper ramekin and place the product on a tray lined with baking paper, with a drizzle of oil. Cook in a convection oven preheated at 180 C for 25 minutes. The product does not need to be turned during preparation. Remove the paper ramekin and place the product on a non-stick griddle/pan with a teaspoon of hot oil and cook over medium heat for about 20 minutes, or until desired, turning the product occasionally. Prepared by hand with fresh tomatoes stuffed with rich and appetizing ground meat. Code transparent g 3 x 100 g 24

25 STREET FOOD Mexican-style pulled chicken paper, without condiments. Cook for about 15 minutes in convection oven preheated at 200 C. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over medium heat for about 15 minutes, or until desired, turning the product occasionally. Alternatively, deep-fry the pulled chicken in hot oil for about 10 minutes, turning it from time to time. Serve the pulled chicken in a straw paper cone to enjoy with friends. Italian chicken meat breaded in crumbs seasoned with extra-virgin olive oil, Parmigiano Reggiano D.O.P. cheese, chilli pepper and parsley. Code g STREET FOOD Delicious pulled chicken paper, without condiments. Cook for about 15 minutes in convection oven preheated at 200 C. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over medium heat for about 15 minutes, or until desired, turning the product occasionally. Alternatively, deep-fry the pulled chicken in hot oil for about 10 minutes, turning it from time to time. Serve the pulled chicken in a straw paper cone to enjoy with friends. Italian chicken meat breaded in crumbs seasoned with extra-virgin olive oil, Parmigiano Reggiano D.O.P. cheese and parsley. 25 Code g

26 STREET FOOD Pulled pork tenderloin with bamboo, ginger and mint with a teaspoon of hot oil and cook over high heat for about 10 minutes, or until desired, turning the product occasionally. While cooking, add two tablespoons of soy sauce and serve with sautéed basmati rice. Italian pork tenderloin seasoned with fresh Italian bamboo shoots, ginger and mint, for unusual flavors. WITHOUT ADDITIVES. s shown for individual pieces are indicative. Code g STREET FOOD Mediterraneanstyle pulled tenderloin with a teaspoon of hot oil and cook over high heat for about 10 minutes, or until desired, turning the product occasionally. Italian pork tenderloin seasoned with trio of olives flavored with herbs and fresh cherry tomatoes. Code g 26

27 STREET FOOD Pulled tenderloin with bamboo, carrots and cherry tomatoes with a teaspoon of hot oil and cook over high heat for about 10 minutes, or until desired, turning the product occasionally. Italian pork fillet meat seasoned with fresh Italian bamboo shoots, sweet and delicate semi-dry cherry tomatoes marinated in oil and aromatic herbs, and steamed carrots sprinkled with parsley. Code g STREET FOOD Pulled veal with artichokes, German speck and cherry tomatoes with a teaspoon of hot oil and cook over high heat for about 10 minutes, or until desired, turning the product occasionally. Italian veal seasoned with fresh cherry tomatoes, smoked German speck bits, and artichokes. Code g 27

28 STREET FOOD s shown for individual pieces are indicative. Pulled veal with bamboo, olives, cherry tomatoes and flax seeds with a teaspoon of hot oil and cook over high heat for about 8/10 minutes, or until desired, turning the product occasionally. Add half a glass of white wine and serve on hot toasted bread seasoned with a drizzle of extra virgin olive oil. Italian veal seasoned with trio of olives, semi-dry cherry tomatoes marinated in extra virgin olive oil and aromatic herbs, Italian bamboo shoots and organic flax seeds. Code g STREET FOOD Pulled veal with artichokes with a teaspoon of hot oil and cook over medium heat for about 10 minutes, or until desired, turning the product occasionally. At the end of cooking, add a touch of chopped parsley or fresh pennyroyal. Italian veal seasoned with oil, artichokes and parsley. Code g 28

29 STREET FOOD Mexican-style pulled beef with a teaspoon of hot oil and cook over high heat for about 8/10 minutes, or until desired, turning the product occasionally. Serve with stir-fried crispy vegetables and avocado and yogurt sauce. French-Italian beef breaded in crumbs seasoned with extra-virgin olive oil, Parmigiano Reggiano D.O.P. cheese, and chilli pepper. Enriched with sundried cherry tomatoes and trio of olives. Code g STREET FOOD Boscaiola pulled beef with a teaspoon of hot oil and cook over medium heat for about 10 minutes, or until desired, turning it occasionally. French-Italian beef with mixed mushrooms and German speck. Code g 29

30 TRADITION s shown for individual pieces are indicative. Liguria-style rabbit paper and season with oil. Cover the oven dish with aluminum foil and cook for about 45 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. with a tablespoon of hot oil, cover and cook over medium heat for about 40 minutes, or until desired, turning the product occasionally. Add some white wine halfway through cooking and reduce. Italian rabbit meat, with fresh aromatic herbs, olives and Mediterranean pine nuts. Code g may vary based on weight 30

31 TRADITION Tasty chicken paper, with a drizzle of oil. Cover the oven dish with aluminum foil and cook for about 40 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. with a tablespoon of hot oil, cover and cook over medium heat for about 30 minutes, or until desired, turning the product occasionally. Brush the product with oil, add some white wine halfway through cooking and reduce. Italian chicken meat with fresh aromatic herbs. Code g may vary based on weight TRADITION Hunter s Chicken paper, with a drizzle of oil. Cover the oven dish with aluminum foil and cook for about 40 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. with a teaspoon of hot oil and cook over high heat for about 40 minutes, or until desired, turning the product occasionally. Italian chicken meat with cherry tomatoes, olives, pine nuts, rosemary and oregano. Code g may vary based on weight 31

32 s shown for individual pieces are indicative. TRADITION TRADITION Grandma s meatballs Pork saltimbocca (pork lined or wrapped with pancetta and cheese) paper, with a drizzle of oil. Cook for about 20 minutes in convection oven preheated at 180 C. The product does not need to be turned during preparation. with a tablespoon of hot oil and cook over medium heat for about 20 minutes, or until desired, making sure that the meatballs are browned all around. Serve with fresh tomato sauce, basil and chilli pepper. Mixture of ground pork and beef seasoned with Parmigiano Reggiano D.O.P. cheese, free-range eggs, salt, pepper, parsley and a pinch of breadcrumbs. Code with a teaspoon of hot oil, cover and cook over medium heat for about 8 minutes, or until desired. Handmade with Italian pork, aged rolled pancetta and cheese. Code Transparent, honeycombed 300 g 12 x 25 g transparent g 2 x 90 g 32

33 TRADITION TRADITION Tasty pork ribs Spicy pork ribs paper, without condiments. Cook for about 25 minutes in convection oven preheated at 180 C, turning halfway through cooking. with a teaspoon of oil and cook over high heat for about 20 minutes (10 minutes each side). Serve with bell peppers, onion and courgettes previously sautéed in extra virgin olive oil for 5 minutes. Italian pork ribs, marinated in brine of aromatic herbs and spices. Code vacuum-packed bag 450 g circa paper, without condiments. Cook for about 25 minutes in convection oven preheated at 180 C, turning halfway through cooking. with a teaspoon of oil and cook over high heat for about 20 minutes (10 minutes each side). Serve with fresh tomato and basil bruschetta. Italian pork ribs, processed in brine and seasoned with chilli pepper and paprika. Code vacuum-packed bag 450 g circa 33

34 Packaging Deep-Frozen Product Line Fresh Product Line Retail packaging Retail packaging 9 x box 6 x tray Catering 1/2 Gastro Packaging Catering 1/2 Gastro Packaging 3 x box 2 x tray Loose Palletization DEEP-FROZEN FRESH Free service Catering Loose Free service Catering pieces/box Boxes/layers Layers/pallet Boxes/pallet

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36 Via Fiumazzo, Voltana di Lugo RA Italy borgobuono.it 36