All Villa Food products are cooked sous-vide and at low temperatures, thus ensuring that the food is uncontaminated and cannot be contaminated.
All of the dishes created by Villa Food are cooked sous-vide at low temperatures. From a hygienic point of view, this means that they are uncontaminated and cannot be contaminated.
In addition, this cooking technique helps to preserve the sensory properties of the foods and the inherent qualities of fresh products while reducing the loss of vitamins and dietary elements.
Consequently, the flavours, colours, natural aromas and nutritional qualities remain intact.
HPP (High-Pressure Processing) completely suppresses the bacterial loads in food, thus guaranteeing that it is totally safe and increasing its shelf life to up to 90 days.
The entire HPP procedure takes place in a system at the Villa Food factory in Villa Santina (Udine).