Our alcohol-free cocktails offer modern twists on classic cocktails and popular flavours. We’ve tracked down the latest trends from bars around the world to create delicious alcohol-free cocktails, brought to you in a bottle. Choice wines from select terroirs are used to make LIGHT live products. The alcohol is removed from the basic wine through a special process using a cutting-edge vacuum distillation system. Our alcohol-free cocktails obtain their unique flavour with the addition of natural flavourings*.
A symbol of the culinary tradition of Piedmont, this stuffed pasta stands out for its filling of roast beef, enhanced with the distinct taste of cabbage. It is the benchmark of Pasta & Company, located in the agnolotti’s home region. Due to the intense flavours packed into this pasta, agnolotti is best served in beef broth, melted butter or a light herb and butter sauce. Packaged in keep-fresh packs of 2 kg (expiration: 12 days) and in modified atmosphere packages of 350 g to 1 kg (expiration: 21 days).
Oversized ravioli which captivate the consumer with a gorgeous filling obtained mainly from the combination of vegetables such as spinach and endive, with ricotta and sheep cheese. These ravioli are a true treat when topped with marinara or meat sauce. They are sold in keep-fresh packs of 2 kg (expiration: 12 days) and in modified atmosphere packages of 350 g to 1 kg (expiration: 21 days).
A typical specialty of southern Italy (Puglia), orecchiette is a simple type of pasta made by mixing water and durum wheat semolina. This ear-shaped pasta is perfect for red sauces with or without small meatballs or is served with rapini as a traditional dish from Puglia. Orecchiette from Pasta & Company is sold in keep-fresh packs of 3 kg (expiration: 12 days) and in modified atmosphere packages of 350 g to 1 kg (expiration: 16 days).
Along with orecchiette, tagliatelle is one of the most famous kinds of pasta in the world. With its strong emphasis on artisanry, Pasta & Company produces it still by breaking the eggs for the dough by hand, which are then added to pure flour and only a few other basic ingredients. The finished tagliatelle is sold in keep-fresh packs of 2 kg (expiration: 12 days) and in modified atmosphere packages of 500 g to 1 kg (expiration: 16 days). Due to tagliatelle’s rough texture, it pairs perfectly with thick meat sauces containing beef, veal, pork or rabbit, though it can also be enjoyed with tomatoes and basil, a light egg and cheese sauce, or breadcrumbs and nuts.
Corsini’s Tuscan cantuccini are made according to a recipe that has been handed down through generations of the Corsini family for nearly a hundred years. Only the finest quality ingredients go into their manufacture to ensure their characteristic flavour. In addition to its traditional almond cantuccini, Corsini also offers chocolate and orange peel versions of this classic treat.
One of the most successful products to conquer the lucrative holiday season is the traditional Italian sweet bread panettone, which is commonly eaten around Christmas and New Year. Panettone is a celebration bread made with an enriched dough and studded with jewel-like candied citrus peel and raisins. It offers a lighter alternative to the more stodgy Christmas fare commonly served in Northern Europe. This and the fact that it is not easy to make at home go some way to explaining its growing popularity in non-traditional markets.
Tradition is written large at the Corsini bakery. Its baked goods are made using the same basic ingredients and the same processes as nearly a hundred years ago, without additives, preservatives or artificial flavourings. The results speak for themselves. In a product range comprising over 140 different specialities, including traditional Italian breakfast biscuits, a full selection of cakes and tarts as well as delicious filled biscuits, it is hard to single out one that typifies the unique Corsini product philosophy.
Around the world, rice is one of the most important crops. Especially in Asian countries it is a staple and therefore the nutritional basis for a big part of the world population. As a matter of fact, the largest portion of the rice produced worldwide comes from Asia as well as from the USA being one of the main exporters. Nevertheless, in the EU rice production is also gaining momentum, and not just because ‘gluten-free’ is the buzzword of the day. Within the circle of the traditional rice producing countries in Europe like Italy, Spain and France, ‘newcomer’ Hungary supplies the EU markets with top quality rice – 50% of which comes from Nagykun 2000 Mezögazdasági Zrt. in Kisújszállás.
In this issue: Zordel Fischhandels GmbH - Big fish in the Black Forest / Cavendish & Harvey Confectionery GmbH - Success is sweet / Werner Kenkel Spółka z o.o. - The perfect package / SIMON SAS - Coming back to butter
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