THE STORY FULL OF PASSION AND PRIDE
PASTA ATELIER , POTHOEKSTRAAT IN ANTWERP
Altoni has been making fresh pasta with passion and pride since 1993. In the old atelier in the Pothoekstraat in Antwerp, Toni, an Italian with a heart for Italian cuisine, started preparing fresh artisanal pasta for the local restaurants. In 1999, the current manager took over the pasta atelier and moved it to a new location in Schoten. The fresh pasta was so popular that the company quickly grew into the business it is now known to its customers. Due to the close relationship with the Chef and continuous innovation, Altoni succeeds in offering a wide and high-quality assortment. Fresh pasta and sauces as the Chef would prepare them himself, so that he can focus on the creativity in his dishes.
A LT O N I PER LO CHEF
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T HE STO RY
A LT O N I 4
O u r i ngre di e nts
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T he p ro ducti o n p ro c e s s
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Past a f re s c a
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Past a b i o lo g i c a
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Past a ri p i e na f re s c a
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Past a ri p i e na s urg elat a
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A l to n i i nsp i re d by Pe p p e
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Past a p re c ot t a
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Sugo a r tig i a na le
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L as agn e a l fo rno
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T he C h ef ' s p as s i o n
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T he wo rld o f A lto ni Kelde rm a n
C ON T EN T
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OUR INGREDIENTS ONLY THE BEST IS GOOD ENOUGH
Making a delicious pasta starts with the selection of ingredients of the highest quality. For example, all our fresh ribbon pastas are made from Italian "KRONOS" durum wheat, which ensures that the pasta does not lose its consistency during cooking. The more special filled pastas are made with the finest wheat of the Altamura region. It is considered the best in the world when it comes to flour and hard wheat. As well as the pasta, the fresh fillings are also prepared with the finest Italian ingredients. Delicious seasonings that determine the quality of our fresh filled pasta. Our assortment of tasteful sauces is prepared with respect for tradition. The Italian 'pomodori' from 'the Food Valley' and the fresh ingredients make it a pasta sauce that meets the standards of the Chef. All pure ingredients come from family businesses with which a relationship of trust has been built up over many years. This way, a constant quality is guaranteed.
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O U R I N GR E D I E N T S
THE PRODUCTION PROCESS PURE CR AF T OF THE BEST QUALIT Y
The production process consists of various factors that all lead to the production of pasta and sauces of a constant quality. It starts with the storage of the ingredients at the right temperature, followed by the craftsmanship of our people, constant monitoring of all production lines and the correct delivery of the products to the customer. By responding to customer demand, Altoni has been a growing company for more than 20 years, always respecting our most important value: making high-quality pasta and sauces. All facilities are therefore available in our production building in Schoten. All pastas and sauces from Altoni are BRC-certified, so you can rely on our quality.
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T HE PRO D U CT ION PROC ES S
Het productieproces
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PASTA FRESCA all'uovo WHAT IS BETTER THAN FRESH PASTA ? Fresh pasta, or in Italian 'pasta all'uovo', makes your dish more tasteful. The additional advantage is definitely the fast preparation time and unique colour. Altoni introduces you into the world of fresh pasta. More than 80 varieties are made fresh daily with authentic ingredients and with the greatest care for quality and hygiene. That makes the difference !
PA S TA C O R TA Some chefs prefer short pasta because it is easier to cook and to use. All pastas are prepared with fresh free-range eggs and have a short cooking time of just a few minutes.
PENNE ALL'UOVO
RIGATONI ALL'UOVO
GIROLLE ALL'UOVO
COOKING TIME
3 à 4 min.
pasta fresca
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PA S TA L U N G A The fresh pastas are made with Semolina KRONOS, a hard wheat that belongs to the absolute top in Italy. This durum wheat has an excellent structure that ensures that the pasta does not lose its consistency during cooking. Fresh pasta 'al dente', as it should be !
SPAGHET TI ALL'UOVO
SPAGHET TI ALL A CHITARR A ALL'UOVO
LINGUINE ALL'UOVO
DI M E N S I O N S
Spaghetti
2 mm
Spaghetti alla chitarra
2 mm
Linguine
3 mm
COOKING TIME
3 à 4 min.
pasta fresca
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T R A F I L ATA AL BRONZO The fresh pastas, pressed through a bronze mould, have a slightly rough structure, so that the sauce is better absorbed. This traditional way of making pasta creates a unique fresh pasta that you can't get enough of ...
TAGLIOLINI ALL'UOVO TAGLIATELLE ALL'UOVO
TAGLIATELLE TOMATO TAGLIATELLE SPINACH
L ASAGNA SHEETS ALL'UOVO
FET TUCCINE ALL'UOVO
L ASAGNA SHEETS SPINACH
PAPPARDELLE ALL'UOVO
DI M E N S I O N S
Tagliolini
2,5 mm
Tagliatelle
4 mm
Fettuccine
8 mm
Pappardelle Lasagna sheets
TAGLIATELLE SQUID
15 mm 310 x 240 mm
COOKING TIME
2 à 3 min.
pasta fresca
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TAGLIATELLE CUTTLEFISH Squid pasta with burrata cream, sea lavender pesto, cuttlefish and truffle cappuccino This pasta presents nicely with contrasts and is also sublime in terms of taste. The fried cuttlefish refers to the pasta, and the dish is served with no fewer than 3 sauces or seasonings. A spectacle on the plate, but also for the taste buds. Who dares ?
Tip With the 'pasta al nero di seppia', squid ink is added to the pasta dough while kneading. This gives the pasta a black colour and a slightly salty taste. Perfect for all pasta dishes with fish.
PASTA FRESCA
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TRADITIONAL FRESH GNOCCHI Gnocchi di patate is a typical Italian pasta. The original fresh gnocchi recipe includes potatoes, “OO” flour and a pinch of salt. The potatoes are boiled and mashed, then mixed with the flour and kneaded into oval balls.
GNOCCHI DI PATATE 'CL ASSICO'
DI M E N S I O N S
Gnocchi di patate
15 x 20 mm 5,5 g
COOKING TIME
1 à 2 min.
pasta fresca
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pasta fresca
GNOCCHI DI PATATE Gnocchi and caviar with reduction and oil of lobster and candied lemon This is a creative version of the classic 'Pommes Moscovite'. The silky gnocchi work perfectly with the delicateness of the caviar and the freshness of the candied lemon. The dish is given more depth thanks to an extract of lobster and Oriental perfumed lobster oil.
Tip The gnocchi are easy to cook and ready when they float to the top. Instead of cooking, you can also fry them in butter. The outside will be nice, crispy and golden brown, the inside will remain soft.
pasta fresca
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PASTA BIOLOGICA
Altoni has an assortment of biological fresh pasta that definitely should be part of your pasta menu. Only the best organic ingredients are used. The grain is free of chemical pesticides or fertilizers. An authentic product of top quality, and also vegan !
ORECCHIET TE BIO
STROZZ APRETI BIO
FAGIOLINI WHOLE WHE AT BIO
COOKING TIME
2 à 3 min.
PASTA BIO LO G ICA
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PASTA BI O LO G ICA
FAGIOLINI WHOLE WHEAT Pasta with oxtail ragu, butternut coulis, sage and puffed garlic A whole wheat pasta requires a slightly robust dish. The oxtail ragu has the classic taste with a seasoning of guanciale and red wine. The butternut coulis has something nutty because of the beurre noisette, but at the same time something aromatic because of the cumin. The dish is finished with a foamed gravy of puffed garlic and fried sage.
Fact Fagiolini, or green bean, belongs to the typical pasta from Puglia, such as the orechiette and strozzapreti. This artisanal pasta is traditionally prepared without eggs, which is why it is sometimes called 'pasta povera'.
PASTA BIO LO G ICA
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PASTA RIPIENA fresca The dough is the basis of our delicious, filled pasta. The elastic and flexible dough makes sure that the pasta can be richly filled and is full of taste. Our traditional fillings are prepared in-house and with pure ingredients. Every week, the ricotta comes straight from Italy and has a full creamy taste that ensures a smooth filling. You can clearly recognize other ingredients such as wild mushrooms, grilled artichokes, grilled aubergines and sun-dried tomatoes, and you can definitely taste it ! All filled pastas are delicious taste sensations all year round.
FRESH F I L L E D PA S TA Altoni is constantly discovering and creating new flavours. The customer plays the leading part in this. Based on suggestions from the Chef and his experience with Altoni, we are constantly working on new developments to enlarge our assortment. Thanks to this synergy, we always come up with improved products and new ideas.
R AVIOLONI MUSHROOM TRUFFLE
R AVIOLI RICOT TA SPINACH
R AVIOLI GIGANTE EGGPL ANT
R AVIOLI GIGANTE ARTICHOKE PECORINO DI M E N S I O N
Ravioli
50 x 50 mm 15 g
Ravioli gigante
70 x 70 mm 30 g
Ravioloni
95 x 65 mm 30 g
COOKING TIME
3 à 4 min.
PASTA RIPIEN A FRESCA
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PA S TA D I S TA G I O N E F R E S C A Altoni provides filled pastas with fresh, local ingredients to the rhythm of the seasons. Surprising fillings that, as a suggestion on the menu, always give your customers a whole new experience.
MEDAGLIONI CHICORY
FROM 1/1 TO 31/3
MEDAGLIONI WHITE ASPAR AGUS
FROM 1/4 TO 30/6
MEDAGLIONI BURR ATA SUN DRIED TOMATO
FROM 1/7 TO 30/9
MEDAGLIONI TRIO OF WILD
DI M E N S I O N
FROM 1/10 TO 31/12
Medaglioni
70 x 70 mm 30 g
COOKING TIME
3 à 4 min.
PASTA RIPIEN A FRESCA
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pasta riepiena
MEDAGLIONI CHICORY Medaglioni of chicory 'fine champagne' with cappuccino of porcini mushrooms, chestnut and red chicory salad With this pasta we are resolutely stepping into winter with these typical earthy flavours. Feel free to use chicory but combine it with the other typical winter king 'the porcini mushrooms'. Bake them with some garlic and parsley and make a cappuccino as a 2nd sauce. The first sauce refers to a cognac cream sauce that we know from the classic 'pheasant fine champagne'.
Fact The chicory is caramelized, which gives a nice contrast with the slightly bitter taste of chicory.
PASTA RIPIEN A FRESCA
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TORTELLONI Tortelloni is made from round pasta sheets that are filled and formed into ringshaped pasta. Combine with a simple sauce to allow the rich flavour of the filling to dominate the dish. A pasta shape that also presents beautifully!
TORTELLONI RICOT TA SPINACH
TORTELLONI PARMIGIANO
TORTELLONI PROSCIUT TO COT TO
DI M E N S I O N
Tortelloni
45 x 45 mm 12 g
COOKING TIME
2 à 3 min.
PASTA RIPIEN A FRESCA
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TORTELLONI GIGANTE RICOT TA SPINACH
TORTELLONI GIGANTE PARMIGIANO
TORTELLONI GIGANTE PROSCIUT TO CRUDO
TORTELLONI GIGANTE MUSHROOM TRUFFLE
TORTELLONI GIGANTE GOAT CHEESE AND HONE Y
TORTELLONI GIGANTE SUN DRIED TOMATO
DI M E N S I O N
Tortelloni gigante
70 x 60 mm 25 g
COOKING TIME
3 à 4 min.
PASTA RIPIEN A FRESCA
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TORTELLONI GOAT CHEESE
Tortelloni of goat’s cheese & honey with green herb coulis, spring vegetables and tomato relish with taggiasche olive The tortelloni of goat’s cheese is perfect with the typical spring vegetables and flavours. We keep this dish vegetarian but fascinating by using many herbs, vegetables and flowers. The tomato and olive relish creates a strong southern condiment that takes this dish to the next level.
Fact This delicious goat's cheese comes from the heart of the Kempen, from the goat farm De Polle. This natural and traditionally produced goat’s cheese is widely praised for its 100% pure character and wonderfully soft taste.
PASTA RIPIEN A FRESCA
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PASTA RIPIENA surgelata
Freezing fresh ensures that the filled pasta retains its quality, without additives or preservatives. IQF, or individual quick freezing, causes the outer surface of the pasta to freeze instantly and prevent it from sticking together. In addition, the structure and taste of the pasta is preserved. Frozen pasta offers the most options for the customer in terms of user-friendliness. The chef can take the pasta per portion from the packaging and easily store it in the freezer thanks to the resealable lid. The filled pasta can be prepared fresh either frozen or thawed.
R AVIOLONI MUSHROOM TRUFFLE R AVIOLONI RICOT TA SPINACH
R AVIOLONI LOBSTER
R AVIOLONI SCAMPI CURRY
DI M E N S I O N
Ravioloni
95 x 65 mm 30 g
R AVIOLONI CR AB COOKING TIME
Frozen
4 à 5 min.
Thawed
3 à 4 min.
PASTA RIPIEN A SURG EL ATA
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R AV I O L I This form of pasta is probably the most famous filled pasta and means something like 'one bite pasta'. You will find these square dough pads at Altoni in a vegetarian version and in a version with meat.
R AVIOLI RICOT TA SPINACH R AVIOLI MUSHROOM TRUFFLE
R AVIOLI GOAT CHEESE AND HONE Y
R AVIOLI PUMPKIN
R AVIOLI GORGONZOL A NUTS
R AVIOLI CARNE
DI M E N S I O N
Ravioloni
50 x 50 mm 15 g
Ravioli gigante
70 x 70 mm 30 g
COOKING TIME
Frozen
4 à 5 min.
Thawed
3 à 4 min.
R AVIOLI GIGANTE SECRE TO 07 PASTA RIPIEN A SURG EL ATA
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MEDAGLIONI The form medaglioni, or angelotti, presents nicely on the plate. Its round shape, without serrated edges, provides even more filling and taste !
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tortelloni
MEDAGLIONI SALSICCIA PATATE
MEDAGLIONI SCALLOPS SAINT- JACQUES
MEDAGLIONI R ADICCHIO SCAMORZ A
DI M E N S I O N
Medaglioni
70 x 70 mm 30 g
COOKING TIME
Frozen
4 à 5 min.
Thawed
3 à 4 min.
PASTA RIPIEN A SURG EL ATA
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MEDAGLIONI SCALLOPS Medaglioni of scallops, stewed kale, lardo and winter truffle sticks Enrich the dish by allowing the pure form of the filling to return on the plate. Nicely crispy fried scallops in combination with melted bacon or lardo is always a party. To complete this party on the plate, we finish with winter truffle and stewed kale.
Tip The scallops are a real delight and will give your menu an extra touch. The fine texture goes perfectly with the fresh pasta.
PASTA RIPIEN A SURG EL ATA
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CANNELLONI These round filled tubes are a nice variation of the lasagna. Cover the cannelloni with a delicious sauce of your choice and let it cook in the oven.
CANNELLONI RICOT TA SPINACH
CANNELLONI SALMON
CANNELLONI CARNE
CANNELLONI GRILLES VEGE TABLES
DI M E N S I O N
Cannelloni
90 x 30 mm 70g
PR E PA R AT I O N T I M E
20 min.
PASTA RIPIEN A SURG EL ATA
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ALTONI INSPIRED by Peppe Together with Peppe Giacomazza, Altoni has developed a premium assortment 'Altoni inspired by Peppe'. The Sicilian chef is the figurehead of Italian cuisine. He is in charge of La Botte in Genk, one of the most famous Italian restaurants in Belgium. With the 'trafilata al bronzo', the pasta is pressed through a bronze mould, giving it a slightly rough structure. Due to this porous structure, the sauce is better absorbed. This pasta is also much easier to cook 'al dente', even if you mix it with the sauce afterwards.
BIGOLI ALL'UOVO
MAFALDINE ALL'UOVO
FUSILLONE ALL'UOVO
PACCHERI ALL'UOVO
R AVIOLI GIGANTE BURR ATA E LIMONE
CAR AMELLE OSSOBUCO
COOKING TIME
Pasta fresca
2 à 3 min.
Pasta ripiena frozen
4 à 5 min.
thawed
3 à 4 min.
INSPIRED BY PEPPE
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CARAMELLE OSSOBUCO Caramelle of ossobuco with cream of Nduja, mi-cuit and gravy of gambero rosso This nice ossobuco pasta dish goes surprisingly well with shellfish. We opted for the combination with gambero rosso, which we cooked gently (mi-cuit) and served in a strong gravy of the heads. We chose Nduja to boost this dish. The spicy sausage from Calabria of which we made an aioli with orange. A surprising but very successful combination.
Fact The caramelle dough, also known as candy, is rolled out finely and folded by hand. Craft on the plate !
INSPIRED BY PEPPE
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PASTA PRECOTTA
Our wide assortment of pre-cooked pasta combines the quality of our fresh pasta with ease of use. After just 20 seconds in hot water, the pasta is ready to serve. In addition to the very short preparation time, the pasta retains its consistency and taste. The pre-cooked pasta is perfect for both hot and cold preparations.
PENNE COOKED
CASARECCE COOKED
FUSILLI COOKED
R AVIOLI RICOT TA SPINACH COOKED
SPAGHET TI COOKED
LINGUINE COOKED
TAGLIATELLE COOKED
COOKING TIME
20 sec.
PASTA PREC OT TA
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SUGO ARTIGIANALE i pronti
These tasty sauces are prepared with respect for tradition. The best tomatoes selected from 'the Food Valley' and fresh ingredients such as Pancetta Copata and freshly grilled vegetables make it a pasta sauce that meets the standards of the Chef. Delicious and of consistent quality. These sauces have been specially developed to combine with our fresh, filled or cooked pasta. And importantly, no colouring or preservatives are added to our sauces.
Our delicious 'Butcher's bolognaise sauce' originated from a wonderful collaboration with Luc De Laet of Butcher's Craft by De Laet & Van Haver. Belgian white blue was chosen for the mixed minced meat: tender, juicy and above all very tasty. A local top product from the Wase polders. Without any doubt a premium bolognaise sauce !
'POMODORE' SAUCE
BUTCHER'S BOLOGNAISE
BOLOGNAISE SAUCE 100% BEEF
TOMATO SAUCE WITH VEGE TABLES
ARR ABIATA SAUCE
TOMATO MASCARPONE SAUCE
WHITE CRE AM SAUCE
CARBONAR A SAUCE
4 CHEESE SAUCE
MUSHROOM PORCINI SAUCE SUG O A RT IG I A N A L E
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ARRABIATA SAUCE King crab 'arrabiata' with zucchini, tomato confit and tarragon gremoulata King crab is an exquisite product that does not need much seasoning. Here we use the arrabiata sauce twice by mixing it smoothly and boosting it with fresh acids and extra chili. On the one hand we use the sauce in a pure way, on the other hand as an extra seasoning in a mousseline sauce 'choron style'. We give the dish an extra touch with a tarragon gremoulate.
Tip This sauce is enriched with peperoncino, the Italian name for chili peppers, and grilled red peppers. Combine with the tomato mascarpone sauce for a smooth and spicy sauce.
SUG O A RT IG I A N A L E
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LASAGNE al forno All our lasagnas are baked in the oven, so that the fresh lasagna sheets are cooked together with the sauce, which makes it a deliciously creamy lasagna. You can heat up the lasagne, in portions or in its entirety, in the oven or microwave. Serving tip: finish with our Italian pomodore sauce and a dash of cream !
Delicious and simple.
L ASAGNA VEGE TARIAN
L ASAGNA BOLOGNAISE ALL A CREMA
L ASAGNA BOLOGNAISE 100% BEEF
L ASAGNA SALMON SPINACH
PR E PA R AT I O N T I M E
Portion 400 g
20 min.
L ASAG NE A L FO RN O
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THE CHEF'S PASSION ONLY THE BEST IS GOOD ENOUGH
Not only restaurants and caterers, but also exclusive event-caterers and the better brasseries have been customers for years. Altoni's extensive assortment and seasonal specialties offer a wide choice, with our excellent quality always as the basis. We also closely follow culinary trends. The cooperation between the Chef and Altoni is very important. We like an honest and personal approach, just like our customers. This gives the best result on the plate and that is what we are all about.
'A true pleasure to work with Altoni. Their pasta is always of excellent and consistent quality. In addition, it is a partner that really listens to its customers..' Stephanie Todde, manager & Chef Barabas, Huy
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T HE C HEF 'S PAS S ION
Your pasta sauces are the perfect base for all our dishes! High-quality sauces that save us a lot of time and to which we can add our own touch. Don Bogaart, manager Pavarotti restaurants in the Netherlands
For us, Altoni is a synonym for quality. They are a reliable partner regardless of our large volumes that we often buy. Jan Verhelle, manager Diner Privé, Dilbeek
We have been a regular customer of Altoni for many years. This pasta presents beautifully on a plate. Rudi Ghysebrechts, manager Pasta Hippo Vino, Antwerpen
Always a nice contact with Altoni. Nice how they have always been able to maintain the traditional character. Local products of top quality ! Roger van Damme, Chef Désirée
As a real 'Italophile', a fan of Altoni for many years! I cannot compete with the texture of the fresh 'al bronzo' pasta. Raf Vandeneijnde, manager & Chef Il forno rosso, Wijnegem
With this quality pasta with delicious fillings, our dishes are always a success ! Pino, manager La vita è Bella, Mons
THE WORLD OF ALTONI KELDERMAN CORPOR ATE SOCIAL RESPONSIBILIT Y
What started at Altoni is now part of Altoni Kelderman nv, a company specialized in the preparation of high quality meal components. Joining forces has created a strong dynamic company ready for the future. Altoni Kelderman wants to participate in creating a better place to live in. In our sustainability program, we commit ourselves to dealing with care and respect, based on these 4 elements:
PEOPLE
ENVIRONMENT
Quality is our absolute priority. Traceability is therefore essential. We continuously strive for high quality products and processes, which are audited internally and externally. Thus, all pastas and sauces are BRC certified, and you can therefore rely on excellent quality.
Climate change is perhaps the greatest environmental challenge facing us all. We too have an important role to play in it. For example, we invested in no less than 3000 m2 of solar panels. The cooling systems work on natural CO2, and we have a rainwater recovery system that drastically reduces water consumption. Our offices are heated with residual heat from production, and we use rainwater wherever possible.
SOCIETY
EMPLOYEE
We also fulfil a social role. For many years, we have been supporting a variety of social projects, activities and organizations: Mothers for Mothers, the food bank, the homeless, the social grocer in Schoten, etc. So, these people can enjoy our products and we share what we have with people in need.
Every employee deserves our respect. After all, we owe our growth to the motivation and commitment of our employees.
T HE WO RL D O F A LTO NI K EL D ERM A N
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Sluizenstraat 101 2900 Schoten tel. 0032 3 685 24 52 www.altoni.be info@altoni-kelderman.be English
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tortelloni