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Salted Catalogue

MIO RAVIOLI

full of flavor

“THE ORIGINAL BITE”

Mascarpone & basil white & green ravioli

Mediterranean Food Experience

Research center & Gastronomical Activities

More information

www.sandrodesii.com

I AM A GOOD SORT OF PASTA

Index Salad catalogue

Introduction Sandro Desii’s Philosophy

CATERING & RESTAURANTS

PASTA SLOWLY DRIED AT 30ºC

9-11

MIO RAVIOLI SNACK TO MEET YOU MIO RAVIOLI Siempre a mano

13-17

VAYA FRESCA ultra frozen fresh pasta

18-19

LASAGNA & CANNELLONI SHEETS

20-21

SPECIAL STORE

MIO RAVIOLI SNACK TO MEET YOU MIO RAVIOLI Siempre a mano

21-24

PASTA SLOWLY DRIED AT 30ºC 26-27 SPECIAL SAUCES AND VINEGARS

Sandro Desii’s Philosophy The truth an old project

Mediterranean Food Experience

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.

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.

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. 6

Mediterranean Food Experience

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.

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

Our ingredients are research and passion, tradition and innovation.

The ice cream becomes the dessert treasure

Gastronomic heritage

Inedit Gastronomy

the Cultural value provided by the “hand”

Natural Raws

Sandro Desii’s Unique Gastronomy exalts the art of good food We look for excellence during the manufacturing process

Centro de Investigación y Actividades Gastronómicas

Maximum quality

The elaboration of SANDRO DESII PASTA

Artisan Old manufacturing processes of pasta that already doesn’t exist

LAMINATED PASTA

PRESSED PASTA

What is lamination by hand? Why pasta a la chitarra?

What is pressed pasta?

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.

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.

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 3-4 Min.

SQUID INK FIDEUA 3-4 Min.

Brown the noodles in a pan with garlic and hot pepper. Sauté vegetables, diced bacon and black sausage and Then add clams, shrimps and sliced squid. Cover the mix use this mix as the base of the fideua. with fish stock and cook until the stock is evaporated.

3-4 Min.

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.

500 gr. TOMATO & OREGANO FETTUCCINE

4-5 Min.

6-7 Min.

Mix the pasta with sliced octopus and sweet red pepper.

Boil the pasta and mix it with buffalo mozzarella, cherry tomatoes and oregano.

TAGLIATELLE ALLA CHITARRA

SPANISH SMOKED PAPRIKA MACARONi

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.

TOMATO & GARLIC TAGLIATELLE

5-6 Min.

Boil the spaghetti and mix them with a Sicilian style sauce made with aubergines, capers, tomatoes and marjoram.

WHEAT ELVER-SHAPED PASTA

6-7 Min.

Boil the elvers and then mix them with scrambled eggs with shrimps.

NEAPOLITAN MACARONI Mix grated tomatoes with extra virgin olive oil, salt and pepper, tuna belly and some fresh basil leaves.

EGG & SPINACH PAPPARDELLE

5-6 Min.

Mix the boiled papardelle with a turkey and prunes ragù.

6-7 Min.

CURRY FETTUCCINE Mix the boiled short fettuccine with sautéed mushrooms and prawns.

5-6 Min.

SPAGHETTI ALLA CHITARRA

4-5 Min.

Mix with a capers and anchovies cream.

LEMON SHELL-SHAPED PASTA

SQUID INK SPAGHETTI ALLA CHITARRA

4-5 Min.

Sauté the boiled spaghetti with cuttlefish and artichokes.

7-8 Min.

Mix the boiled shells with shellfish salpicón.

SHAVED WILD MUSHROOM PASTA

5-6 Min.

Sauté the shavings with prawns and seasonal vegetables.

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

4-5 Min.

Mix the boiled lilies with a ricotta cheese and bacon sauce.

Depending on season: SEMOLINA & EGG CATALAN GALET

SEMOLINA & EGG CATALAN GALET

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.

10-11 Min.

CATERING & RESTAURANTS Ultra frozen stuffed pasta

MIO RAVIOLI TO SERVE AS A SKEW 2/3 SLICES PER PERSON

Ravioli to

DEEP-FRY

NEW!

Ravioli to

BAKE

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

Pieces per tray

Ravioli for cooking

Cooking time

Baking time

Sizes

Servings per person

preserve at -18ยบC

deep-frying/baking

in Sunflower oil at 150ยบ

POTATO & MORCILLA TRIANGOLI

Before baking, brush them with olive oil

185 Pieces aprox. Until turn golden

Avalible in SPECIAL STORE

6 min. a 180ยบ-190ยบ 7X6 Cm. aprox.

It perfectly matches sautรฉ mushrooms in season and fresh rosemary. Raciones

POTATO & ONION TRIANGOLI

2-3 Per person

174 Pieces aprox Until turn golden

Avalible in SPECIAL STORE

6 min. (180ยบ-190ยบ) This curious and typical stuffed pasta can be served with aioli or brava sauce.

7X6 Cm. aprox.

Raciones

IBERIAN SOBRASSADA TRIANGOLI

2-3 Per person

174 Pieces aprox Until turn golden

Avalible in SPECIAL STORE

6 min. (180ยบ-190ยบ)

Bake or fry the ravioli and serve them with a bittersweet sauce.

7X6 Cm. aprox.

Raciones

CODFISH & VEGETABLE TRIANGOLI

2-3 Per person

182 Pieces aprox Until turn golden

Avalible in SPECIAL STORE

Once deep-fried, dress with minced garlic & parsley mixed with olive oil.

6 min. (180ยบ-190ยบ) 7X6 Cm. aprox. Raciones

SOBRASADA & CURED CHEESE TRIANGOLI

2-3 Per person

182 Pieces aprox Until turn golden 6 min. (180ยบ-190ยบ)

Present the dish as a snack by laying a melted brie cheese base

7X6 Cm. aprox.

Raciones

2-3 Per person

Pieces per tray

Ravioli for cooking

Cooking time

Baking time

Sizes

Servings per person

preserve at -18ºC

deep-frying/baking

in Sunflower oil at 150º

COD TRIANGOLI

Before baking, brush them with olive oil

185 Pieces aprox

Avalible in SPECIAL STORE

Until turn golden 6 min. (180º-190º) 7X6 Cm. aprox.

Bake or fry the raivoli and prepare a guacamole. You can serve them as a tapa. Raciones

IBERIAN STREAKY BACON TRIANGOLI

2-3 Per person

174 Pieces aprox Until turn golden

Avalible in SPECIAL STORE

6 min. (180º-190º) Bake or fry the ravioli and serve them with chopped tomato in a brochette.

7X6 Cm. aprox.

Raciones

CRYSTALLISED APPLE TRIANGOLI

2-3 Per person

174 Pieces aprox Until turn golden

Avalible in SPECIAL STORE

4 min. (180º-190º)

Once deep-fried, add a couple of vanilla scoops or home-made English cream.

7X6 Cm. aprox.

Raciones

CHOCOLATE STUFFED VANILLA TRIANGOLI

182 Pieces aprox Until turn golden

Avalible in SPECIAL STORE

Bake or fry the ravioli until they are browned, sprinkle them with sugar and serve as an original dessert.

2-3 Per person

4 min. (180º-190º) 7X6 Cm. aprox. Raciones

2-3 Per person

Raviolis to boil

Pasta to boil

2Kg. Box

ROAST BEEF STEW RAVIOLI 169 Pieces aprox. Avalible in SPECIAL STORE

3-4 Min.

-18ºC Boil the ravioli in country style soup broth and serve them as a soup.

4X4,5 Cm Raciones

ROASTED DUCK WITH PEAR RAVIOLI

10/12 per person aprox.

170 Pieces aprox.

4-5 Min. -18ºC

Mix the boiled pasta with a stew or teriyaki sauce.

4X4,5 Cm

Raciones

ROMAN RICOTTA & GRANA PADANO RAVIOLI

169 Pieces aprox.

Avalible in SPECIAL STORE

3-4 Min.

-18ºC

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.

4X4,5 Cm Raciones

BLACK TRUFFLE RAVIOLI Avalible in SPECIAL STORE

Boil the ravioli and fry some eggs. Then break the fried eggs over the pasta.

10/12 per person aprox.

172 Pieces aprox. 3-4 Min. -18ºC 4X4,5 Cm 10/12 per person aprox.

Raviolis to boil

Pasta to boil

2Kg. Box

MASCARPONE & BASIL WHITE & GREEN RAVIOLI

272 Pieces aprox. 3-4 Min.

Avalible in SPECIAL STORE

-18ยบC Fry the white and green ravioli and decorate them with a half white anchovy loin. It can be served as a brochette.

3,5X3,5 Cm Raciones

BOLETUS MUSHROOM RAVIOLI

10/12 per person aprox.

171 Pieces aprox. 3-4 Min.

Prepare a bechamel using roman ricotta, fresh basil, thyme and grated parmesan cheese.

-18ยบC

4X4,5 Cm

Raciones

FOIE GRAS RAVIOLI

10/12 per person aprox.

379 Pieces aprox. 2-3 Min.

Cook them with onion jam and mango chutney.

-18ยบC

3X3,5 Cm

Raciones

10/12 per person aprox.

CATERING & RESTAURANTS ULTRA FROZEN FRESH PASTA

VAYA FRESCA

LAMINATED BY HAND

ULTRA FROZEN FRESH PASTA

Cooking time

Servings

Preserving

Servings per person

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

preserve at -18ºC

EGG SPAGHETTI ALLA CHITARRA

1-2 Min.

Avalible in SPECIAL STORE

Sauté the boiled spaghetti with chopped black pudding from Burgos and fresh shrimps.

Portions of 250g. aprox. 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. Portions of 250g. aprox. 19

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

100/130 g. per person

2 Kg.

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

CATERING & RESTAURANTS Ultra frozen pasta sheets for lasagna & cannelloni

Ultra frozen pasta sheets

LASAGNA & CANNELLONI SHEETS CEP LASAGNA & CANNELLONI SHEETS

Sizes

19X25 Cm

Units per 4 kg box

64 Uds

Sheet weight

62 Gr

SPINACH LASAGNA & CANNELLONI SHEETS

Sheets

Lasagna

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.

4Kg. box EGG LASAGNA & CANNELLONI SHEETS

TOMATO & OREGANO CANNELLONI SHEET

SQUID INK LASAGNA & CANNELLONI SHEETS

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.

SPECIAL STORE Ultra frozen stuffed pasta

MIO RAVIOLI Ravioli & Triangoli

Ravioli to Deep-fry & baking

Recipes on the backside

Ravioli to

DEEP-FRY & BAKING 22

Photorecipe

Quick recipe

filled with flavor

2 sides!

6 trays per box Snack to meet you - Stuffed pasta for deep-frying/baking

Cod triangoli Bake or fry the raivoli and prepare a guacamole. You can serve them as a tapa.

18/20

Brown

250ยบC 4 Min

200g

7x6 CM

250ยบC 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

Iberian sobrassada triangoli Bake or fry the ravioli and serve them with a bittersweet sauce.

18/20

Chocolate stuffed vanilla triangoli

Brown

250ยบC 4 Min

200g

7x6 CM

250ยบC 4 Min

200g

7x6 CM

DULCE

Bake or fry the ravioli until they are browned, sprinkle them with sugar and serve as an original dessert.

18/20

Dorados

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

3/4 Min.

Brown

200g

4X4,5 CM

200g

3X3,5 CM

3/4 Min.

200g

4X4,5 CM

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.

24/28

Brown

3/4 Min.

Roman ricotta & grana padano ravioli SautĂŠ 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

Black truffle ravioli Boil the ravioli and fry some eggs. Then break the fried eggs over the pasta.

16/18 24

Brown

Roast beef stew ravioli

SPECIAL STORE

Mediterranean Food Experience

New Design with five languages

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.

250 GR.

NAPOLITAN RIGATONCINI

MUSHROOM SHAVINGS

6-7 Min. Mix grated tomatoes with extra virgin olive oil, salt and pepper, tuna belly and some fresh basil leaves.

FISH STOCK FIDEUA

6-8 Min. Sauté the shavings with prawns and seasonal vegetables.

SQUID INK FIDEUA

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.

3-4 Min. 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.

LEMON SHELLSHAPED PASTA

SQUID INK SPAGHETTI ALLA CHITARRA

7-8 Min. Mix the boiled shells with shellfish salpicón.

SPAGHETTI ALLA CHITARRA

4-5 Min.

4-5 Min. Sauté the boiled spaghetti with cuttlefish and artichokes.

LILY-SHAPED PASTA WITH WHEAT ELVERPIQUILLO RED PEPPER & SHAPED PASTA VEGETABLES

Mix with a capers and anchovies cream.

4-5 Min.

4-5 Min. Mix the boiled lilies with a ricotta cheese and bacon sauce.

Boil the elvers and then mix them with scrambled eggs with shrimps.

TAGLIATELLE ALLA CHITARRA

TOMATO & GARLIC TAGLIATELLE

SPINACH & BASIL FIDEUA

SQUID INK & SALMON SEA URCHIN-SHAPED PASTA

CURRY FETTUCCINE

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

5-6 Min. Mix the boiled papardelle with a turkey and prunes ragù.

6-7 Min. Mix the pasta with sliced octopus and sweet red pepper.

3-4 Min.

5-6 Min.

4-5 Min.

10-11 Min.

Boil the pasta and mix it with buffalo Boil the pipe rigate in a veal soup mozzarella, cherry tomatoes and broth and serve them with grated oregano. Parmesan cheese.

10-11 Min. Boil the pipe rigate in a veal soup broth and serve them with grated Parmesan cheese.

SPECIAL STORE

Special sauces to cook our pasta!

SPECIAL SAUCES 180g.

SWEET RED PEPPER & TOMATO PULP

130g.

BOLOGNESE RAGU

FRESH TOMATO& BASIL

SICILIAN STYLE TOMATO & 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 cream

4 Drums per box

6 bottles per box

12 bottles per box

Spanish smoked paprika macaroni

SPECIAL STORE BOX 12 little boxes of 250g

cookbook one recipe in each little box

Small DISPLAY

Big DISPLAY

Height

60,95 cm

Height

200 cm

Width

34,5 cm

Width

100 cm

Deep

27,5 cm

Deep

40 cm

Display sizes

www.sandrodesii.com Sandro Desii Actividades Gastron贸micas S. L. Pol. Ind. Can Sed贸 08292 路 Esparreguera, Barcelona Tel. (+34) 93 777 57 50 路 Fax (+34) 93 777 59 61 info@sandrodesii.com