L'AGRODOLCE
CAPPELLINI VEG LAB SRLS
Content comes from the manufacturer's site
To see the complete data sheet go to CAPPELLINI VEG LAB SRLS's website
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CAPPELLINI VEG LAB SRLS
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FRESH DEHYDRATED AND DRIED FRUIT AND VEGETABLES HEALTH AND BABY PRODUCTS RAW MATERIALS, INGREDIENTS AND SEMI-PROCESSED PRODUCTS
Francesca and Luca Cappellini started a new project the CAPPELLINI VEG LAB.
The sous vide cooking method at low temperature is the best way to intensify the taste of the vegetables, as well as the preservation of the organoleptic characteristics and the entire range of nutrients. With an innovative product, with a 35-days shelf-life, portioned, without waste, and which does not loose weight during regeneration, they want to be interesting for the world of food.
The sous vide cooking method at low temperature is the best way to intensify the taste of the vegetables, as well as the preservation of the organoleptic characteristics and the entire range of nutrients. With an innovative product, with a 35-days shelf-life, portioned, without waste, and which does not loose weight during regeneration, they want to be interesting for the world of food.