Low Temperature Cooking

Combined production process

We are among the first companies in Italy to have adopted a production method that integrates low-temperature vacuum cooking with high-pressure cold treatment (HPP). A system that safeguards safety, authenticity and superior quality at every stage, from the selection of raw materials to the finished product.  
 
Controlled vacuum cooking

Involves the packaging of food in vacuum bags and slow cooking in water at relatively low controlled temperatures.  
 
Tangible benefits and added value

• Tender dishes: they remain more delicate and soft 
• Intense flavor: juices and aromas are maintained and concentrated 
• Uniform cooking: without risk of drying or overcooking 
• Less waste: maintains food moisture, avoids losses due to drying  
• Replicable results: consistent output even on a large scale  
• Food safety: hinders micro-organism proliferation and oxidation 
• Intact nutritional values: preserves up to 80% of vitamins and minerals  
• Fast regeneration: dish ready in a few minutes without further cooking