Tipico it n° 14 en

The information for the catering professionals number 14

Tipico it: the unforgettable brand

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

CONTACT US! Electric resistance under the cooking plate

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

* The Mascarpone

Today we talk about the Mascarpone

* The Cotechino

The Cotechino ad its history

* The Tuna and the Ventresca Tuna

The Tuna The Ventresca Tuna

* Recipes

Tiramis첫 with mascarpone Tiramis첫 with strawberries Tiramis첫 with the Light Cheese The products suggested by Tipico It for the production of these recipes

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

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Today we talk about the mascarpone The Mascarpone is a dairy product which is obtained from the milk making. It looks like a soft cream, compact, white-yellow-colored, with a very sweet taste and a high calorie count.

The origins of this cheese aren’t well known; in fact they go back to some century ago and the name “mascarpone” should come from “mascherpone”, that is the name of the masseria Mascherpa situated in the south of the Italian Region Lombardia, exactly where this cheese should have been born.

Today the mascarpone occupies an important place in the cooking, indeed it is employed in many ways; first of all the mascarpone is employed in the dessert’s preparation but also to go with dishes which have a strong taste, that is nicely moderated thanks to the presence of the dairy product.

Before the mascarpone was available only in the wintry period because of its perishable nature, but today it is available all the year round thanks to the new means of distribution.

The production of the mascarpone follows a method which is different from the one employed to produce the cheese; in fact the mascarpone is produced adding the acetic acid to the milk’s cream and working the mixture for some minutes at a temperature of around 90° C. The mascarpone is a very savory food and it has this kind of taste thanks to the elevated percentage of fats, approximately 93%. In fact the calories are 453 in 100 g of product.

Even if the problems connected to its perishable nature have been solved thanks to the modern technologies, it is advisable to consume the mascarpone in 1 or 2 days from the day of the purchase because when the confection is open it is inclined to go rancid. This kind of product doesn’t include any rennet and so it can be used in the vegetarian cooking.

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The real handcrafted Mascarpone

It isn’t a ricotta; the real Formaggio Light with only Kcal 190x100g

Did you say cheese?

The real Stracchino

The Squacquerone 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 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.

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 to Tipico It srl for the modification, 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.

The Cotechino and its history

T

he Cotechino is a typical sausage coming from Modena (Emilia Romagna region). This kind of product is made with a mixture of lean meat, fat and pigskin with the addition of salt, pepper and other spices and sometimes also with wine, according to the recipe; the mix of the Cotechino is put in a natural or artificial gut. The preparation of the Cotechino starts with the grinding in the meat grinder with some moulds which are characterized by some holes that measure between 7 and 10 millimeters (for the muscular and adipose fractions) and between 3 and 5 millimeters (for the pigskin). Then the mixture is made into sausage in natural or artificial covering; this fact diversifies the Cotechino from the Zampone that is put in the foreleg of the pork. The fresh product undergoes an additional drying process in a hot-air heater.

The Cotechino must be easy to slice and the slices must be compact with a uniform granulometry and the color is varying red.

The history of the Cotechino goes back to ancient times: the legend tells that the Cotechino was made at the beginning of the 16th century by the citizens of the Court of Pico di Mirandola; the reason of this invention came from the fact that they wanted to better preserve the pork meat during the long siege of the city by the troops of the Pope Giulio the 2nd Della Rovere. The product began to spread near the end of ‘700, when it arrived to substitute the yellow sausage, which gave fame to Modena during the Renaissance. In 1800 the product was already popular and well-appreciated.

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FRESHWATER FISH

SMOKED ALPINE CHAR

MARINED TROUT

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

… AN D M AN Y O T H E R S

SMOKED TROUT

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 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.

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 to Tipico It srl for the modification, 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.

The Tuna The general term “Tuna” means a group of big fish species, which are pelagic and warm-blooded and they settle nearly all the seas of the planet; the tuna is considered a “blue fish”; in particular, with the name “Tuna” we group various Species of the Scombridae Family and of the Thunnus Genus, among which: tonno Alalunga Tuna, Albacares Tuna (yellowfin), Atlanticus Tuna, Maccoyii Tuna, Obesus Tuna, Orientalis Tuna, Thynnus Tuna (Red tuna) and Tonggol Tuna.

The complete zoological nomenclature of the tuna consists of: the noun’s initial that indicates the Family, the name of the Genus written in detail, and the noun of the Species written in detail, for example: S. Thunnus alalunga.

The tuna is a very precious fishing product, in fact it represents a big part of the economic resources of several Countries. This kind of fish cannot be raised in captivity, indeed the tuna is caught in open sea or it is netted in the tunnyfishing nets where it undergoes a rationalized collection.

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Obviously, the taste of the tuna flesh isn’t uniform among the different species; the most precious is the Red Tuna of the Mediterranean Sea, while the famous Yellowfin Tuna is mainly destined to the tinning.

We have to remember the existence of some Species which are similar to the tuna but those species are different for the Genus and they are less caught, even if they are present on the market, among them: K. Pelamis, A. fallai, A. rochei rochei, A. thazard thazard, E. affinis, E. alletteratus, G. melampus e G. unicolor.

The tuna is a predator that feeds on other fish (above all blue fish) and Cephalopoda shellfish (in particular cuttlefish and calamari); the tuna flesh, thanks to this diet, is very rich in essential fat acids belonging to the Omega 3 Family (in particular EPA and DHA).

The Ventresca Tuna The Ventresca Tuna is the finest part of the tuna, which is obtained from the fattest part of the fish, that is to say the part of the abdominal cavity. Generally speaking the Ventresca Tuna represents 3% approximately of the weight of the entire fish.

The procedure to obtain the Ventresca Tuna is particularly complex and the production takes place only through the hand labor of the flesh that cover the sides and the abdominal cavity.

When the making is finished, the Ventresca Tuna is put in glass vases and then we add the high quality extra virgin olive oil.

The elevated fat content gives a particular softness and a strong taste to the Ventresca Tuna; these characteristics make this product indicated both for the preparation of refined dishes and for the starters but also as a seasoning for the pasta or as a dressing for tasty salads.

The Ventresca Tuna is full of Omega 3 and it’s a very valued cut because of its compactness and the softness of the fleshes. The manufacturing method allows only the red tuna employment and it is made only with the knife blade.

For the preservation we don’t use any additive or aroma. For the preparation of the Ventresca Tuna the fish is cleaned without the employment of chemical substances.

The Ventresca Tuna is considered a product indicated for a true connoisseur.

Its high fat content and the elevated Omega 3 percentage are the factors that give to this product a unique and exclusive flavor.

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It’s Time to Start Preparing for Christmas

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 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.

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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 to Tipico It srl for the modification, 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.

Tiramisù with mascarpone Preparation: 30 minutes Difficulty:

Ingredients for 4 people • 500 g Mascarpone • 80 g of sugar • 4 eggs • 250 g of biscuits (Savoiardi type) • 1 cup of espresso coffee • 1 glass of Marsala (liqueur) • Sugar free cocoa powder • Flakes of dark chocolate

Preparation Beat the egg yolks until stiff with the sugar up to obtain a white and light mixture.

You have to work the mascarpone with a wooden spoon up to obtain a smooth cream, possibly without any lump.

Then you have to add the mixture of eggs and sugar to the mascarpone, trying to amalgamate them.

Beat the albumen until stiff with a pinch of salt and then add the result to the mascarpone and eggs cream.

Then you have to mix the Marsala to the room-temperature coffee. Add two water spoons.

Dunk the Savoiardi biscuits in the coffee, trying not to soak them excessively.

Cover the bottom of the Pyrex dish with a layer of Savoiardi. Then you have to spread a layer of mascarpone cream leveling with a spatula.

Then go on with a second layer of biscuits and cover it with the cream.

At the end you have to sprinkle the sugar free cocoa powder and the dark chocolate flakes on the top of the dessert.

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Tiramisù with strawberries Preparation: 30 minutes Difficulty:

Ingredients for 4 people • 300 g Mascarpone • 80 g of sugar • 400 g of strawberries • 2 albumens • 250 g of biscuits (Savoiardi type)

Preparation You have to rinse the strawberries after having cut the stalk; then you have to whisk a half of the quantity of the strawberries with 20 g of sugar.

You have to sieve the mix and to separate it into two parts.

You have to put the mascarpone in a mixing bowl, to work it with a whisk in order to make it more creamy and then you have to add a half of the strawberries and the sugar; you have to mix with the whisk again.

Cut the strawberries into small cubes and then add them to the mascarpone.

Beat the albumens until stiff adding a pinch of salt; then add the result to the mascarpone cream, mixing from the bottom to the top.

Dunk the Savoiardi biscuits in the strawberries puree, trying not to soak them excessively.

Cover the bottom of the Pyrex dish with a layer of Savoiardi. Then you have to spread a layer of mascarpone cream leveling with a spatula.

Then go on with a second layer of biscuits and cover it with the cream.

At the end you have to garnish the tiramisù with some strawberries.

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Tiramisù with Light Cheese Preparation: 30 minutes Difficulty:

Ingredients for 4 people

-40%

• 500 g Light Cheese • 80 g of sugar • 4 eggs • 250 g of biscuits (Savoiardi type) • 1 cup of espresso coffee • 1 glass of Marsala (liqueur) • Sugar free cocoa powder • Flakes of dark chocolate

kcal Preparation Beat the egg yolks until stiff with the sugar up to obtain a white and light mixture.

You have to work the Light Cheese with a wooden spoon up to obtain a smooth cream, possibly without any lump.

Then you have to add the mixture of eggs and sugar to the Light Cheese, trying to amalgamate them.

Beat the albumen until stiff with a pinch of salt and then add the result to the Light Cheese and eggs cream.

Then you have to mix the Marsala to the room-temperature coffee. Add two water spoons.

Dunk the Savoiardi biscuits in the coffee, trying not to soak them excessively.

Cover the bottom of the Pyrex dish with a layer of Savoiardi. Then you have to spread a layer of Light Cheese cream leveling with a spatula.

Then go on with a second layer of biscuits and cover it with the cream.

At the end you have to sprinkle the sugar free cocoa powder and the dark chocolate flakes on the top of the dessert.

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The products suggested by Tipico It for the production of these recipes Mascarpone: Cow’s milk cream and citric acid, hand-crafted made.

Origin: Lombardia region, Italy.

Light Cheese: Hand-crafted low-fat cheese, with daily fresh milk and salt; there isn’t any rennet and so it is suitable for vegetarian people.

Origin: Lombardia region, Italy.

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

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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

The information in this document is senderís 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.

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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