The infor ma tion for the ca ter ing professionals number 18
THE SUMMER OF TIPICO IT
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
* FIORE SARDO - - -
Today we talk about the Fiore Sardo DOP The origins and the production area The characteristics and the production phases
* THE FILLED FRESH PASTA -
The filled fresh pasta of Tipico it
* RECIPE - -
Pasta with aubergines, dried tomatoes and Fiore Sardo DOP The products suggested by Tipico It for the production of this recipe
Rivista non periodica | Editore: Tipico it srl
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Today we talk about the Fiore Sardo DOP The origins and the production area In Sardinia, the ovine breeding has very ancient origin and it goes back to the nuraghic culture (anterior to the first Millennium B.C.) The “Fiore Sardo” is one of the most well-known cheeses in Sardinia and it is mentioned in some documents of the XVIII century. This cheese is produced with the milk of sheep coming from the native race “Sarda” and the production area is the Sardinia (provinces: Cagliari, Nuoro, Oristano, Sassari). The Protected Designation Origin was recognized on the 1st of July 1996. Fiore Sardo DOP – Characteristics and production phases This kind of cheese has a hard and raw texture and it is produced exclusively with whole sheep milk; the milk must be fresh and it is curdled with lamb rennet (rarely goat rennet). At present, its production is still made directly in the pastoral firms and with the methods that the shepherds have used since centuries. The milk, which derives from a unique milking, doesn’t undergo any treatment during the curdling. When the cheese is ready, the mass is moved in the typical truncated cone-shaped moulds in which the wheel is modelled.
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Then it occurs the "burning" which is an operation that consists in the immersion of the wheels in the hot water, for a very short time. This procedure has the purpose of permitting the external fitting of the wheels and of facilitating the thickening of the crust that becomes more resistant. The salting is mixed (in pickle and dried) and it has a variable duration depending on the wheels dimensions. Then the cheese undergoes a first ripening at the shepherd’s shelter (on a cane trellis that is suspended on the hearth, where the cheese dries and undergoes a light smoking). The ripening is completed in a place near the shepherd’s shelter. Just before the summer the cheese is moved in some basements that are generally placed near the mountains. During this phase the wheels are periodically turned and they are polished with extra virgin olive oil that sometimes is mixed with sheep fat. The ripening lasts until 6 months. The wheels have a height of 12-15 cm and their diameter goes from 12 to 20 cm. The weight can vary from 1,5 to 4 kg. The colour of the crust varies from the deep yellow to the deep brown. The taste of the paste is more or less spicy depending on the ripening; the paste is typically compact and its colour is pale-yellow or white.
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The filled fresh pasta of Tipico it The experience, the tradition, the innovation, the selection, the ability and the research: these are some fundamental ingredients of the filled fresh pasta line of Tipico it. A product line that includes the recipes and the flavours connected to the Italian character. The fresh pasta dough, the shapes and the fillings of the tradition; the matches and the flavours that never set in order to serve the pleasure of the high quality filled fresh pasta. But there are also new delicious recipes aiming at intriguing your guests with fantastic matches. Here are our propositions: Agnoli Mantovani: agnoli “mantovani” with meat filling. Handmade.
Tortelli with pumpkin: tortelli “mantovani” with pumpkin filling. Handmade.
Ravioli ricotta and spinach: fresh pasta dough with ricotta and spinach filling. Handmade.
Ravioli ricotta and mushrooms: fresh pasta dough with ricotta and mushrooms filling. Handmade.
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Ravioli ricotta and asparagus: fresh pasta dough with ricotta and asparagus filling. Handmade.
Ravioli ricotta and potatoes: fresh pasta dough with ricotta and potatoes filling. Handmade.
Ravioli ricotta and pesto alla genovese: fresh pasta dough with ricotta and “pesto alla genovese� filling. Handmade. Ravioli ricotta and aubergine: fresh pasta dough with ricotta and aubergine filling. Handmade.
Ravioli ricotta and chicory: fresh pasta dough with ricotta and red chicory filling. Handmade.
Ravioli ricotta and artichokes: fresh pasta dough with ricotta and artichoke filling. Handmade.
Ravioli ricotta, zucchini and bacon: fresh pasta dough with ricotta, zucchini and bacon filling. Handmade.
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Ravioli ricotta and nettle: green fresh pasta dough with ricotta and nettle filling. Handmade.
Ravioli ricotta, courgette flowers and gorgonzola: fresh pasta dough with ricotta, courgette flowers and gorgonzola filling. Handmade.
Ravioli ricotta, broad beans and pecorino: fresh pasta dough with ricotta, broad beans and pecorino filling. Handmade.
Ravioli ricotta, asiago and peppers: fresh pasta dough with ricotta, “Asiago� cheese and peppers filling. Handmade.
Ravioli ricotta, pears and cheese: fresh pasta dough with ricotta, pears and cheese filling. Handmade.
Ravioli ricotta, gorgonzola and walnuts: fresh pasta dough with ricotta, gorgonzola and walnuts filling. Handmade.
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Ravioli ricotta and salmon: fresh pasta dough with ricotta and salmon filling. Handmade.
Ravioli ricotta, cuttlefish and artichokes: black fresh pasta dough with ricotta, cuttlefish and artichokes filling. Handmade.
Ravioli ricotta, Prague ham and asparagus fresh pasta dough with ricotta, Prague ham and asparagus filling. Handmade.
Ravioli ricotta and cherries: red fresh pasta dough with ricotta, and cherries filling. Handmade.
Ravioli ricotta and shrimps: fresh pasta dough with ricotta and shrimps filling. Handmade.
Ravioli ricotta and truffle: fresh pasta dough with ricotta and truffle filling. Handmade.
‌ and many others!
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The new flours of Tipico It
Pizza school
Tipico It
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.
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In summer the “Mozzarella di Bufala” is one of the most agreeable food products that you can consume in order to battle the hot weather. .
The main characteristics of the true “Mozzarella di Bufala” are: the white porcelain colour, the shiny surface, the very thin crust, the internal porosity, the toughness during the chewing and the taste of suffused and agreeable acidity.
The “Mozzarella di Bufala” of Tipico it comes from a small cheese factory of the Campania region; in this “caseificio” the production chain is very short: the dairy barn is distant 500 m from the laboratory. During the phases of the production the producer doesn’t use any industrial machine or mechanized procedures. The majority of the work is realized manually thanks to the ancient techniques which have been handed down from one generation to another and so the result is an extremely artisan product. 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.
Pasta with aubergines, dried tomatoes and Fiore Sardo DOP Ingredients for 4 people - 400 g maccheroni (dry pasta) - 40 g dried tomatoes - 300 g aubergines - 2 onions (“cipollotto� quality) - 1 clove of garlic - 4 g red spicy chilli pepper - 60 g pine nuts - 4 tablespoon olive oil - 20 g basil (leafs) - 50 g Fiore Sardo DOP
Preparation: 30 minutes Difficulty:
Directions Firstly put the dried tomatoes in a bowl and immerse them in the hot water for 5 minutes, til they soften. Then cut the tomatoes into strips and put aside. Cut the aubergines into slices with a thickness of 3 mm approximately. Mince the garlic, slice the onions and the chilli pepper and put everything in a big pan together with the olive oil. Fry lightly for 2 minutes and then add the aubergines. Add the dried tomatoes and a hot-water ladle and cook. When the aubergines will soften, switch off the fire and add the basil leafs (you have to chop the leafs coarsely with fingers). Cook the pasta and salt the water; in the meantime toast the pine nuts in a non-stick pan without adding anything. When the pasta is ready, drain and conserve a bit of cooking water and pour in the pan. SautĂŠ for 1 minute in order to mix everything properly, add the toasted pine pins and at the end add the grated Fiore Sardo DOP. Mix properly and serve the pasta: you can serve it hot or cold, as you wish.
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The products suggested by Tipico It for the production of this recipe Maccheroni: organic dry pasta.
Dried tomatoes: sun-dried tomatoes, extra-virgin olive oil, sunflower oil, salt, seasonings and natural spices.
Olive oil: Olive oil of higher category obtained through mechanical processes. Oil extracted in Italy from Olives cultivated in Italy.
Fiore Sardo DOP: Sardinian “Pecorino� that is produced at the foot of the Gennargentu area thanks to the artisan experience.
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Something new: new: TOMATO TOMATO SAUCE SAUCE “Fine Pulp� Pulp�10 5 kg
6 good reasons to choose the tomato pulp branded Tipico It
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Visibility of the product: Transparent packaging that lets see the product at the moment of the purchase Reduced bulk: 30% saving space compared to a normal box Practicality: You won’t need a tin opener and it’s surer because there isn’t any cutting edge Simple and rapid disposal: The absence of aluminium and other packaging is good for the environment Better taste and quality: Reduced heat treatment in order to preserve the taste and the sensory characteristics High performance: Ready to use product
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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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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