The CECI
Categories
Fifth range (cooked and packaged fruit and vegetables)
Mixes and semi-processed products for bread making and bakery products
Mixes and semi-processed products for sweets, patissery and ice-cream products
Mixes and semi-processed products with vegetable-based ingredients
Ready-to-eat soups
Label name
The CECIEAN code
8 0 5 9 0 1 8 9 6 0 2 6 6Type (Storage Temperature)
fresh (temp. 0 - 4 degree)
CAPPELLINI VEG LAB SRLS
Images
Main categories
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.