Below are some products selected for you by the editors of Dolcesalato for the lab, the counter and the sales outlet.
For the lab
Aroma Più Camel
100% natural, free from preservatives and colorings, Aroma Più Camel products are made with fruit, spices and natural ingredients of the highest quality such as Sicilian citrus fruits, Tahitian vanilla pods and blends of Ecuadorian coffee. The production avoids extraction by the use of solvents thereby enhancing the natural flavor and avoiding the use of artificial flavorings. Perfect for use in pastries, in leavened breads and as flavoring in cream fillings, ice cream or granita. The Tahitian Vanilla and Coffee flavors can also be used as flavoring pastes, replacing the raw material itself and not only acting as a flavor enhancer.
New praline paste
ICAM Professional Line has expanded its range of cream fillings with a praline and almond paste, one of the most recognizable tastes of Italian tradition. It has the clean taste of gently toasted and caramelized almond, a well-blended mixture with a pleasing crunch, just perceptible on the palate. It is a very versatile product that lends itself to many different uses. An essential in the production of filled pralines and longer-life versions, chocolate delicacies, snacks and spreads; in pastry it’s ideal for customizing creams, fillings and crispy bases and may also be added to ice cream and frozen dessert recipes. The new homemade praline and almond paste is available in 5kg tubs.
Naboo Lainox: Cloud and Barbecue
Naboo is the first device for cooking in the world that uses Web 2.0 technology in a marriage of technology and know-how. Naboo is constantly connected to the Internet via Wi-Fi and then to the Lainox Cloud. Thanks to innovative applications of Naboo and its specialist equipment, even creations that were previously unthinkable to produce with the use of an oven now become possible. One of these new innovations is the SmokeGrill, which ensures a grill-cooked finish with all the positives of the barbecue! Naboo with SmokeGrill allows, in a first for professional ovens, a grill finish which reproduces and replicates the benefits of cooking with wood and smoke. The foods coming out of the kitchen will have an appearance identical to that of the grill or barbecue.
Meggle Panna cotta
Meggle puts forward the best specialties of the European dairy industry for the HORECA sector, with specifically created and versatile products. One of these is the Meggle panna cotta, which allows for a tasty dessert in five moves, ideal for bars and restaurants. Just heat the cream and put it in the appropriate molds, then let it cool, decorate it and enjoy. It is a gluten-free product, certified by the AIC organization.
Aperitivi &Co.
San Pellegrino Fusions
Lovers of novelty? For those in search of an unexpected combination but one always made of natural and authentic ingredients, San Pellegrino offers two flavored sparkling water fusions. The first features the full flavor of Sicilian oranges combined with intense notes of Sicilian Prickly Pear, and second is a thirst-quenching blend of Sicilian Lemon combined with the freshness of an infusion of Piedmont Peppermint.
The Red Italian Edition
This is the latest creation from Red Bull and designed exclusively for the Italian market, a perfect ingredient for preparing cocktails. The flavor is characterized by a pleasing taste of orange enhanced by the presence of quinine, a substance used also in tonic water which gives the product’s particular bitter aftertaste. The Red Italian Edition is the first energy drink to be offered to those who love soft drinks with Taurine and Caffeine, but with a whole new taste.
On the counter…
Luxardo and Majani: A new chocolate with Sangue Morlacco® cherry liqueur
Winter 2013, starring Sangue Morlacco® and Chocolate. This combination, now a classic, has been created thanks to an unprecedented personalized chocolate with a Sangue Morlacco® filling. The praline, created specifically for Luxardo by the historic company Majani of Bologna, has a filling containing a ganache flavored with Sangue Morlacco®, surrounded by a very thin shell of dark chocolate. The packaging is stamped with the official logo of the 150th anniversary celebrations of the birth of D’Annunzio, which falls this year.
Stevida, the sweet alternative to sugar
From stevia, the Stevida product line has been created by Novarese Zuccheri, encompassing not just the sweetener, but also confectionary products made with the help of stevia. The Stevida sweetener sweetens whilst remaining a zero calorie product. The crystals similar to sugar make it consumable either dissolved in hot or cold drinks, or as an ingredient in cakes and desserts. The company chose D’O, celebrity chef Davide Oldani’s cult restaurant, to bring the Stevida range to market. The owner, Franco Costa, said that his goal is to offer products that help to promote a healthy lifestyle.
In the bookshop…
Le mie torte salate (My pies)
The book demonstrates the competence and skill of the chef, Luca Montersino, not only in pastry, but also in savory dishes. Halfway between a classic cookbook and a “food design” manual, the Montersino book aims to revolutionize the world of pies, offering a different perspective on the product and an interpretation that combines taste and aesthetics in perfect balance.
Scuola di cucina (Cookery School)
Marking a return to the bookshop is “Scuola di cucina” by Francesca Badi and Licia Cagnoni, published by Gruppo Food, in a new updated edition featuring enriched content and updated graphics. Five hundred pages of cooking techniques illustrated step-by-step to prepare home-made pasta, grilled meat and fish, stuffed vegetables, puddings and miniature versions tried and tested by the chefs. The recipes are divided by topics and levels of difficulty and are enriched with tips and tricks.