Tipico it n° 13 en

The information for the catering professionals !

number 13

TIPICO IT FACED

THE BEST WAY TO COOK PIZZA Revolving ovens for pizzeria The ovens and the small ovens of KUMA FORNI have the plate always hot thanks to the electric resistance; this last one is a supporting heat-plate which is opposed to the fire and under the plate. This resistance has a low consumption and it permits to the oven to maintain the plate hot during the time of working, right to the end.

Moreover the oven is equipped with a computer that lets the worker manage all the operations in a simple and rapid way. On the computer there is a electric sign that reports the temperature of the oven.

Our ovens are made with high quality materials.

Wood and gas ovens

SECOND-HAND OVENS

Wood and gas ovens

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Gas Burner under the cooking plate

MODELS 85 left WOOD/GAS: 4 Pizzas of 33 cm 105 WOOD/GAS/MIX: 8 Pizzas of 33 cm 125 WOOD/GAS/MIX: 10 Pizzas of 33 cm 140 WOOD/GAS/MIX: 14 Pizzas of 33 cm

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* THE SICILIAN CUISINE

Today we talk about the Sicilian cookery The products coming from the Sicilian cuisine proposed by Tipico It

* THE STRACCIATELLA

The Stracciatella and its origins

* THE MORTADELLA

The Mortadella: a salami full of history

* RECIPE

Tagliatelle with smoked alpine char and stracciatella The products suggested by Tipico It for the production of this recipe

Rivista non periodica | Editore: Tipico it srl | Grafica: Gabrilomb.eu

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Today we talk about the Sicilian cookery: The Sicilian cuisine is made in the isle of Sicily, in the South of Italy.

This kind of cooking represents a complex and multiform culinary culture; indeed it’s the result of many cooking traditions of the different communities succeeded in Sicily over the years.

The Sicilian dishes have always been a real temptation for the eyes and for the palate, they’re able to attract and to satisfy every taste, starting from the most classic to the most peculiar.

The Sicilian kitchen uses, almost daily, the olive oil, the pasta, the tomatoes and the shellfish.

Also the rice is widely used: the “risotti” with shellfish or fish are famous. We need to mention also the “arancini”, small balls of rice filled with legumes, meat or cheese, of different sizes.

Moreover the aromatic herbs and the Mediterranean spices find a favorable weather in Sicily: garlic, basil, capers, fennel, laurel, mint, oregano, parsley, rosemary, sage.

We find also a lot of vegetables: parmigiana (a gratin made with eggplant, parmesan cheese and tomatoes), the caponata (a sort of ratatouille) capers, olives, dry tomatoes, etc.

Sicilian Culinary peculiarities - the fish: Sicilian people can’t ignore the fish and the shellfish. The choice is extremely extended. You can go from the sardines beccafico to the swordfish. These kind of fishes are cooked in different ways: rolled in breadcrumbs, in a wrapper, filled with almonds, pistachios, pine nuts, raisins or in a soup.

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- The cheeses are the same of the ones diffused in the south of Italy: the provolone (a cow’s cheese with a smooth texture, it is distinguishable thanks to its oval shape), the caciocavallo (literally the “cheese on horse” because it is sold in pairs and disposed over a wood stick), the ricotta (sheep cheese with a soft texture), the bocconcini (“small morsels” of mozzarella) and the “pecorino” (in Sicily it has the same role of the parmesan cheese).

- Desserts: we can find a lot of pastry-making products that have been inspired by the Arabic ancient recipes, in particular they are made with a base of fruits’ pastry, almond’s pastry and of candied fruits.

We can’t leave Sicily without trying the “Granita”, a mix of crushing ice and syrup. The ones which are home-made are a real pleasure and you have to eat them with the teaspoon. They are an excellent breakfast: covered with “panna” and served with a croissant.

Another famous typical cake is the “cassata”. The real Sicilian cassata is made with the “pan di Spagna” (sponge cake) cut into disks and garnished with ricotta, candied fruits, chocolate; it can be covered also with the glaze.

We have to mention also the “cannoli” (a sort of crisp tube filled with goat’s ricotta, with chocolate and with custard).

link of our catalog: http://issuu.com/tipicoit/docs/cat_gen_eng_web2

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The products coming from the Sicilian cuisine proposed

by Tipico it Sardines Beccafico : stuffed and breaded sardines.

Anchovies put in lemon leaf: Stuffed anchovies which are rolled up in a lemon leaf.

Stuffed Calamari: Stuffed calamari.

Swordfish roulade: Stuffed and rolled swordfish.

Swordfish sausage: Swordfish sausage with bread, cheese, onion, etc...

DO YOU WANT AN ITALIAN ICE-CREAM?

����� ORGANIC

Tipico it is able to satisfy you with every kind of ice-cream

CONTACT US info@tipicoit.com The information in this document is sender’s business Confidential and may be legally privileged. It is intended solely for the addressee.

If you areinnot intended recipient, it is prohibited, even to disclose, copy distribute takeforany basedIf you on its The information thisthe document is senderís business Confidential andunlawful may be legally privileged.

It is intended or solely theaction addressee. arecontents. not the intended it isthat prohibited, even unlawful to disclose, distribute or take based its contents.

It isrecipient, requested you contact our offices and sendcopy us the original letterany byaction mail or fax. on Thank you. It is requested that you contact our offices and send us the original letter by mail or fax. Thank you.

REPORT ACCORDING TO DLG N° 196/03 ART. 7 – holder of the data treatment is tipico It, srl head office is located in Mantova,

REPORT ACCORDING TO DLG N° 196/03 ART. 7 - holder of the data treatment is tipico It, srl head office is located in Mantova, Strada Cipata 34, according to Strada Cipata 34, according to arts. 7 and 13 of DLGS 196/2003. At any time it is possible to ask Boschetti Guido for the modification, arts. 7 and 13 of DLGS 196/2003. At any time it is possible to ask Boschetti Guido for the modification, non employment and cancellation of the data, by regular cancellation the data, to tipico It srl– Strada Cipata 34 – 46100 Mantova, by fax to 0376 mail tonon tipicoemployment It srlñ Stradaand Cipata 34 ñ 46100ofMantova, byby faxregular to 0376mail 270474 or by e-mail: info@tipicoit.com.

270474 or by e-mail: info@tipicoit.com.

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The Stracciatella and its origins The Stracciatella is a dairy product quite recent. The origin of this product is strictly linked to the one of the Burrata; in fact the Stracciatella represents the inner part of the burrata, that is to say the finest part, the most savory part. It was born during the 1930s, starting from the ingenuity of a small cheesemaker coming from Andria. This ingenuity derived from the farmer’s culture of that period: this culture was reluctant to the food waste and it was also accustomed to the reuse of any waste of the production.

Therefore cheesemakers thought to mix the wastes of the production of the smooth texture together with the artisan fresh cream, creating the so called Stracciatella. The other option was the one of rolling up the contents in a envelope made of smooth texture, that is to say the Burrata. The success was immediate and not only in Italy: the Shah of Persia was one of the most devoted fan.

The simple and creamy taste of this product allows the ones who look for the simple and natural dishes to satisfy their need.

As all the simple products, we need to start from high quality ingredients; indeed in order to obtain a good stracciatella we need a very fresh cream and also a high quality mozzarella.

FRESHWATER FISH

SMOKED ALPINE CHAR

MARINED TROUT

T RO U T EGGS G RA T E D RO E OF T RO U T

… AN D M AN Y O T H E R S

SMOKED TROUT

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The information in this document is sender’s business Confidential and may be legally privileged. It is intended solely for the addressee.

The information in this is senderís business may be legally is intended solely theany addressee.

If you are If you are notdocument the intended recipient, it is Confidential prohibited, and even unlawful toprivileged. disclose, Itcopy distribute orfor take action based onnot its the contents. intended recipient, it is prohibited, even unlawful to disclose, copy distribute or take any action based on its contents. It is requested that you contact our offices It is requested that you contact our offices and send us the original letter by mail or fax. Thank you. and send us the original letter by mail or fax. Thank you.

REPORT ACCORDING TO DLG ART. 7 –treatment holder ofis the data treatment is is Tipico It inSrlMantova, head office located Mantova, REPORT ACCORDING TO DLG N° 196/03 ART.N° 7 -196/03 holder of the data tipico It, srl head office located StradaisCipata 34, in according to arts. 7 and 13 ofCipata, DLGS 196/2003.

At anyto time it is7possible Boschetti Guido At for any the modification, non employment and cancellation of the by regular Strada 34 according arts. and 13 to ofask DLGS 196/2003. time it is possible to ask to Tipico It srl for thedata, modification, mail to tipico It srlñ Strada Cipata 34 ñ 46100 Mantova, by fax to 0376 270474 or by e-mail: info@tipicoit.com. non employment and cancellation of the data, by regular mail to is tipico It Srl– Strada Cipata 34– 46100 Mantova, by fax to 0376 270474 or by e-mail: info@tipicoit.com.

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The Mortadella: a salami full of history We can find the origins of the Mortadella Bologna in the ancient Felsina and Bonomia dei Galli Boi areas. These areas were full of oak woods which procured a lot of savory acorns to the numerous local pigs.

In the archeological Museum of Bologna there is perhaps the first statement of the first mortadella’s manufacturer: a stele of the Roman imperial period in which there are seven small pigs put out to pasture on one side and on the other side there is a mortar with a pounder. The mortar was used by the Romans to pound and to knead the pork meat with salt and spices. We can deduce that the name of the Mortadella originates from “mortarium”.

Bologna vouched for the quality of this special salami and, in 1661, the cardinal Farnese promulgated a ban that codify the mortadella’s production procuring one of the first examples of specifications that were similar to the DOP and IGP trademarks.

The production and the enforcement of the warranty seal were a jurisdiction of the “Corporazione dei Salaroli”, one of the most ancient association of Bologna that, already in 1376, had a coat of arms which represented a mortar with its pounder.

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Preparation In order to prepare a Mortadella, we need pork meats that are not employed for the main cuts and the throat’s fat which is cut into small cubes and then heated; then it is washed and dried.

Everything is minced and seasoned with salt and entire pepper. When it is made into sausages, in a natural or artificial gut, the mortadella is cooked in the oven with dry air and then it is cooled.

Characteristics The Mortadella Bologna IGP is a product with a oval or cylindrical shape, it’s compact and its consistency isn’t elastic. Once that it’s cut, the surface must be velvety, it’s pink bright-colored and in the slice there must be present some pearl white squares of adipose tissue. These squares must be present in a quantity that have not to be inferior of 15% on the total mass and they have to be well spread and adherent to the dough. The smell is aromatic and lightly spiced; the taste is delicate, there isn’t any trace of smoking.

Varieties There are a lot of variety of mortadella: among the most well-known varieties we can quote the mortadella with pistachios and the mortadella with truffle.

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If you are not the intended recipient, it is prohibited, even unlawful to disclose, copy distribute or take any action based on its contents.

The information in this that document is senderís business Confidential andoriginal may beletter legallyby privileged.

It is intended solely for the addressee. If you are not the It is requested you contact our offices and send us the mail or fax.

Thank you. intended recipient, it is prohibited, even unlawful to disclose, copy distribute or take any action based on its contents. It is requested that you contact our offices and send us the original letter by mail or fax. Thank you.

REPORT ACCORDING TO DLG N° 196/03 ART. 7 – holder of the data treatment is Tipico It Srl head office is located in Mantova,

Strada Cipata, 34TOaccording to arts.

7 and 13 of of DLGS 196/2003. is possible ask toinTipico It srl for the modification, REPORT ACCORDING DLG N° 196/03 ART. 7 - holder the data treatmentAtis any tipicotime It, srlit head office istolocated Mantova, Strada Cipata 34, according to employment and cancellation thepossible data, by regular mail to is tipico Srl– Stradanon Cipata 34– 46100 Mantova, by faxdata, to 0376 arts. 7 non and 13 of DLGS 196/2003.

At any timeofit is to ask Boschetti Guido for theItmodification, employment and cancellation of the by regular e-mail: info@tipicoit.com. mail to270474 tipico It or srlñbyStrada Cipata 34 ñ 46100 Mantova, by fax to 0376 270474 or by e-mail: info@tipicoit.com.

Tagliatelle with smoked alpine char and stracciatella Preparation: 30 minutes Difficulty:

Ingredients for 4 people • 440 g of tagliatelle (Freshly made Egg Pasta bronzedrawn) • 300 g of stracciatella • 300 g of smoked alpine char • Onion • Salt and pepper • Parsley • Aromatic herbs

Preparation You have to cut into small pieces the smoked alpine char. Put a non-stick pan on the flame, cut the onion into very fine pieces and put them into the pan together with a spot of water. Let the onion slightly brown and, when the onion will become colorful, you have to add the char and to let it cook for a little while. Then you have to add the stracciatella and some cooking water little by little because the char is inclined to dry itself.

In the meantime you have to cook the tagliatelle in abundant salted water and when they’re ready you have to strain the pasta and to put it with the sauce.

Then you have to add salt and pepper.

Before serving the pasta you have to garnish it with parsley and aromatic herbs.

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The products suggested by Tipico It for the production of this recipe Tagliatelle: Freshly made Egg Pasta bronzedrawn.

Smoked alpine char: Fillets of char which are smoked with the classical method: using the sawdust coming from the high mountain wood (local beech of the Trentino Alto Adige region).

Stracciatella: fresh cheese with a smooth texture with a heart of cream and filaments of mozzarella.

Origin: Puglia region, Italy.

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Link of our catalog: http://issuu.com/tipicoit/docs/cat_gen_eng_web2

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i�fo��picoit�com

The information in this document is sender’s business Confidential and may be legally privileged. It is intended solely for the addressee.

If you are not the intended recipient, it is prohibited, even unlawful to disclose, copy distribute or take any action based on its contents. It is requested that you contact our offices and send us the original letter by mail or fax. Thank you.

DLG N°business 196/03Confidential ART. 7 – and holder dataprivileged. treatmentItisis tipico It, solely srl head office is located in are Mantova, The REPORT informationACCORDING in this documentTO is senderís mayofbethe legally intended for the addressee.

If you not the Strada Cipata it34, accordingeven to arts.

7 andto13 of DLGS Attake anyany timeaction it is based possible Boschetti Guido for modification, intended recipient, is prohibited, unlawful disclose, copy196/2003. distribute or on to its ask contents.

It is requested thatthe you contact our offices and non sendemployment us the originaland letter by mail or fax.

Thank you. cancellation of the data, by regular mail to tipico It srl– Strada Cipata 34 – 46100 Mantova, by fax to 0376 270474 or by e-mail: info@tipicoit.com.

REPORT ACCORDING TO DLG N° 196/03 ART. 7 - holder of the data treatment is tipico It, srl head office is located in Mantova, Strada Cipata 34, according to arts. 7 and 13 of DLGS 196/2003. At any time it is possible to ask Boschetti Guido for the modification, non employment and cancellation of the data, by regular mail to tipico It srlñ Strada Cipata 34 ñ 46100 Mantova, by fax to 0376 270474 or by e-mail: info@tipicoit.com.

Tipico It S.r.l.

Strada Cipata, 34 - 46100 - Mantova - Italy Tel. 0039 0376 372580 - Fax 0039 0376 270474 info@tipicoit.com - www.tipicoit.com

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