Pasta of durum wheat semolina
Certified ISO 9002 (Vision 2000 already achieved), by BVQI Italia, BRC (high level) by the British CMI, as well as AIAB for Organic pasta.
We are also certified Kosher by the Orthodox Union.
Pasta FORTE is made from the best selection of durum wheat seed, using the bronze making procedure and a slow drying (20/24 h).The natural ingredients (water and wheat seed), the quality control of the production process, the cooking test and the hand made packing guarantee the respect for the antique techniques of the Italian tradition of handmade pasta manufacture.
Pasta FORTE is made from the best selection of durum wheat seed, using the bronze making procedure and a slow drying (20/24 h).
The natural ingredients (water and wheat seed), the quality control of the production process, the cooking test and the hand made packing guarantee the respect for the antique techniques of the Italian tradition of handmade pasta manufacture.
Pasta FORTE is made from the best selection of durum wheat seed, using the bronze making procedure and a slow drying (20/24 h).
The natural ingredients (water and wheat seed), the quality control of the production process, the cooking test and the hand made packing guarantee the respect for the antique techniques of the Italian tradition of handmade pasta manufacture.
Pasta FORTE is made from the best selection of durum wheat seed, using the bronze making procedure and a slow drying (20/24 h).
The natural ingredients (water and wheat seed), the quality control of the production process, the cooking test and the hand made packing guarantee the respect for the antique techniques of the Italian tradition of handmade pasta manufacture.
Pasta FORTE is made from the best selection of durum wheat seed, using the bronze making procedure and a slow drying (20/24 h).
The natural ingredients (water and wheat seed), the quality control of the production process, the cooking test and the hand made packing guarantee the respect for the antique techniques of the Italian tradition of handmade pasta manufacture.
We produce many types of ready to eat meals. All products are certified by brc food issue 4.
Our mainly products are: pasta, rice, vegetables mix, soup, side dish and topping for pizza.
A large amount of new and second hand Combines of all major worldwide brands coming from all Europe.
We have a large stock in our dealers and partners with good tractors where we can find you the right tractor for you!
Please ask for the brand and model and we will find for you and send more pictures and/or video in order to check the quality.
For the correct price quote please WRITE ON THE REQUEST.
Brand and model (if you interested)
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Organic and / or durum wheat pasta for the retail and horeca industries. Gluten free and options also available. Protein and legume - based dry pasta.
Precooked and not, available in different varieties, packagings and weights.
Hand cooked chips with many flavors, corns, tortilla chips, popcorns, unconventional products such as crunchy balls with cheese, rings with pizza taste and salty appetizers. All in different packagings and weights (single use or family portions).
Sicilia Fredda is a supplier of cooking oils. We can provide:
- POMACE OLIVE OIL
This cooking pomace olive oil is the pomace oil that comes from our top extra virgin oil oil Stephanos. It is available in 1lt and 5lt.
- FRYING OIL
Belfritto is a great cooking oil specially designed for frying. Available in 1lt and 10 lt.
In the production of artisan gelato according to the Italian tradition , dairy products play a prominent role. In fact, in fact, not only is whole milk present (more rarely partially or totally skimmed), but we can also find cream , yogurt , cream and butter, or more frequently anhydrous butter or butter oil . To purchase dairy ingredients for gelato throughout Italy, contact the Lattiero Casearia Company.
In order to offer consumers a high quality ice cream it is of course essential to use first choice dairy ingredients . The dairy , a term which generally describes all foods derived from milk, in fact, continue to be the real protagonists of the traditional ice cream preparations of Italian high school , despite several other players entering the market and the growing attention consumers for the diversification of the diet and the use of vegetable fats and proteins for ethical and health reasons.
Whether based on milk or plant-based , the ice-cream must consist exclusively of high quality fats and proteins , such as those provided by the best cow's milk processed with procedures, plants and technologies that meet the food safety requirements imposed by the Italian Ministry of Health and from the European Community by the Compagnia Lattiero Casearia of Roccafranca (BS), which carries out deliveries and shipments all over the world.
Milk-based ingredients for ice-cream products
Despite being made famous in Europe and then all over the world only after its introduction in France, the ice cream is known worldwide as a product of Italian origin , so much so that the word 'gelato' is frequently used in an alternative to 'ice-cream' even in the English-speaking countries to add prestige to a product loved by consumers of all ages.
The preparation of an excellent ice cream is based on an excellent base mixture made up of selected milk-based ingredients capable of giving softness, creaminess, structure and optimal duration times to industrial or artisan ice-cream products.
For the production of a milk-based ice cream with a balanced taste and nutritional value it is essential to use first choice milk bases. In fact, milk is the main ingredient of traditional Italian artisan gelato , born on the basis of old dairies.
In the ice-cream parlor, cow's milk is commonly used, which guarantees the right amount of fats, proteins, sugars, vitamins and minerals. In addition to fresh pasteurized milk , which can be whole, partially skimmed or completely skimmed, professional ice cream often requires the use of sweetened condensed milk and powdered milk , cream , butter and anhydrous butter (AMF) or butter oil.
The preparation of a good ice-cream requires the use of different ingredients of dairy origin, which must necessarily guarantee the high quality in order to determine the taste, consistency, preservability and palatability of the ice-cream and dessert product from freezer .
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