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Alimsarda-sardo Pan

Sardo Pan is an established modern facility, located in the industrial area of Siniscola, the heart of the Baronia area of Sardinia. The region known for superior quality Carasau bread, a part of Sardinian culture that spans millenniums, to the present day population. from our ancestors to present day. Part of the growing Alimsarda group. The Sardo Pan branch specializes in producing, using traditional methods and at the same time assisted by the newest of technologies, Carasau bread. Noted as one of the ancient bread types in the Mediterranean coastal countries and regions. The demand for Sardinia’s traditional products has become in recent years, a subject that has crossed borders in Europe and now is destined to become a much larger international market which needs to be satisfied. This has all been possible by the work of only a few million yearly visitors to Sardinia, who have been fascinated by the culture and more importantly the products of an ancient land and people. The same visitors who in recent years have created a market for island products in respective countries. Sardo Pan, a company that combines both skill and quality, which at the same time is combined with modern technology to produce Carasau bread in the most traditional methods, to supply any international market.

Alimsarda-sardo Pan

Az Surgelati

Integrating the regional gastronomic culture with a modern and efficient building of 12.000 mq with effective logistic, constant controls of quality and flexible production. The continue pursuit of innovation of product and process, gave to the company the possibility to think ahead the changes, reorganizing its resources in order to point them ever more to the future.

Az Surgelati

Caseificio La Stella -www.caseificiolastella.com

The plain of the Volturno Capua to the sea, is one of the few areas of the buffalo herd Italian, proud and rustic animal whose milk gives the unmistakable flavor and aroma of the famous local mozzarella. Present in Italy since Roman times, or raised by some in lombard, the buffalo has for centuries been a familiar presence in the landscape of the lower Volturno. With the dissolution of the Roman Empire, in fact, went to ruin the complex hydraulic works in ancient times who had made rich and fertile territory of ancient Capua (today Santa Maria Capua Vetere): the coastal plain in the Middle Ages had become a large swamp, uninhabited and ill-suited to crops, but ideal for the breeding of buffalo. At that time also dates back to the first witness on dairy buffaloes, which cites a manuscript of the twelfth century as "crops" and "mozzarella." Formerly production occurred in the characteristics hoax, circular constructions with a large fireplace in the center, where an experienced "master cheesemaker" directing the processing of milk: for centuries the skill and experience of the "master" were the only leadership in the delicate and difficult process. The curd - chopped and placed in a vat of wood - was brought to the merger with the addition of boiling water, melt spinning the dough was made with the aid of a stick and a wooden bowl, with a typical circular motion arms. The forming and the cutting of the dairy were the responsibility of skilled and quick hands of artisans.

Caseificio La Stella -www.caseificiolastella.com

Co.pa.dor Www.copador.it

The company’s quality and safety policy has been extended to other member companies and it has adopted the policy of supply chain traceability and the Eurep-Gap protocol. Moreover, the company has also achieved EMAS certification for industrial processing. From the seed to the final product, the chain is overseen by a team of specialized technical staff who supervise the entire production cycle from the preparation of the soil, to the seeding and transplanting. The use of fertilizers, irrigation, pest and fungi control treatments are all carried out in compliance with the current regulations in the Emilia Romagna Region .

Co.pa.dor Www.copador.it

De Nigris - Www.denigris.it/eng/

PRODUCTION For over three generations de Nigris is specialized in the production and sale of a wide range of wine vinegar and balsamic vinegar of Modena. For traditional products in time have been joined by other products such as vinegars Organic, Flavored vinegars, fruit ®, Balsamic Dressing, the Gift Sets. Today, as the production is in its infancy treated carefully, with full respect for tradition, but with the advantages of more advanced technologies. The company directly controls more than 90% of raw materials needed for production using tanks with total capacity of 5 million gallons for the storage of raw materials, and 2 million liters for the storage of finished products. Currently there are 5 lines automatic bottling and bottling lines 3 manual for the Pro-Dictator special in the two production sites Afragola (NA), the historical site of the company with executive offices, and Carpi (MO), home of the "Italian Modena vinegar making for a total surface more than 60 thousand square meters. The establishment of Carpi is enriched by the splendid Villa Bellentani, Bellantani noble residence of the family, as well as a national monument referred to the heritage of artistic and historical interest. The coopers' flagship, is equipped with wooden barrels of Slavonian oak, which ages the Balsamic Vinegar, and is visited by industry experts and amateur enthusiasts. Production de Nigris is now paid for 80% extraction, with a presence in over 50 countries in 5 continents and with 24% share of the export of Italian vinegars in the world. The product range consists of over 300 private labels, 10 corporate brands, 60 sizes of bottle, 12 of which "exclusive-design" and over 35 types of vinegar.

De Nigris - Www.denigris.it/eng/

De Paoli Burro -www.burrodepaoli.it

For over fifty years to produce butter is our passion. Have formed over time employees motivated, engaged with us in training, with continued commitment and dedication to complete. Making a product that best is a daily commitment. We perform on average one year more than 12,000 tests on incoming raw material, more than 20,000 during the machining processes, more than 50,000 on the final product, in addition to the continuous monitoring of product parameters. Not enough. To our faithful customers we want to ensure that the goodness of our butter is always how we want. So we've extended the sharing of our goals to all providers who are engaged with us in adopting a strict discipline that requires a tight system of controls and inspections. Self-control is strict and complete the whole arc of the sector to ensure, according to defined processes, the best organoleptic and safer hygiene standards of our traditional products, biological or salted.

De Paoli Burro  -www.burrodepaoli.it
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