Reference: 3701 Fried milk
Ingredients:
- Fried milk
- Red fruid
- Peach
- Pear
- Apple
Reference: 3701 Fried milk
Ingredients:
Reference: 18822 Curly kale and Quinoa salad
Ingredients:
Continue reading “Quinoa and curly kale salad with spinach chips and purple potato chips”
Reference: 2177 Ham hock slab
Ingredients:
Reference: 2842 Veal and piquillo pepper bombs
Ingredients:
Continue reading “Veal amn piquillo pepper bombd and potatoes Sastret’s”
Reference: 27402 Pulled oxtail
Reference: 18652H caramelized onion
Reference: 26712 Pulled Chicken
Ingredients:
Continue reading “Pulled chicken with sriracha sauce, carrot spaghetti and mint oil”
Reference: 27007 Boneless beef cheek confit
Ingredients:
Continue reading “Boneless beef cheek confit with Ssamjang sauce.”
Reference: 2151 Confit Iberian secret
Reference: 18739 Padrón peppers
Ingredientes:
Continue reading “Iberian secreto confit with yakiniku sauce, egg ravioli and padrón peppers”
Reference: 29282 Cod Brandade
Ingredients:
– Brandade of cod
– Piquillo peppers
20.01.2023 OPINION / FROZEN FOODS, NUTRIENTS, RESTAURANTS
Exquisitarium was set up in March 2005. Since then, the mission of this Catalan company has been to cook products as varied as appetisers, first courses, second courses, desserts, sauces and dish bases (more than 250 references in the catalogue). Recently cooked, the products are ultra-frozen to preserve their properties, texture and flavour and are stored in the freezer at -18ºC for a maximum period of 12 months, without the need for additives and preservatives. We spoke with Sònia Plana, the co-founder of Exquisitarium, about the benefits of using frozen products in the HORECA sector (hotels, restaurants and caterers), including not only saving time but also saving money.