PaoloBallestin
Grocery and food laboratory
Paolo Ballestin Grocery
Paolo Ballestin Grocery
Gastronomia Paolo Ballestin
Our main focus inthe last thirty years is the freshness and the quality of our products.
So, we don't use neither conserving neither coloring. All our goods keep all characteristics only thanks to in-vacuum storage and protective atmosphere.
So, our products lasting is relatively short.
We first want to product and sell fresh, handmade and genuine goods.
Another important aspect of our productive process is the total absence of semifinished product, we only use raw materials.
We start the process by raw materials and create our final product following each production step.
Some examples:
- lasagne e cannelloni
fresh pasta is our own production, we use only eggs and flour; - gravies
our direct prodiction
we acquire only premium calf meat, then we mill, cook and de-fat it adding tomato sauce (20/20 italian guarantee).
We don't buy pre-milled meat because we want to choose type and quality. - besciamella
we use only natural fresh pastorized milk, neither UHT nor low-fat. - mayonnaise
(for salads such as Russian, Capricciosa and tuna-fish sauce) we produce it directly in our dedicated laboratory during days we have no other productions in order to avoid or minimize the batteriological risk. - tuna-flavoured calf
fresh calf cooked at 85°C (185°F) for nine hours in order to de-fat it at the best possible. - tuna sauce
self produced. We only use our mayonnaise and premium olive-oil canned tuna-fish. - potato gnocchi
we produce them only with steamed fresh potatoes, skinned with dedicated device, and refrigerated with temperature lowerer in order to avoid or reduce batteriological risk.
Focus
Formazione e Made in Italy
Dall'Ateneo di Padova i primi laureati in scienza e cultura della gastronomia e della ristorazione
È un corso di laurea, quello in Scienze e Cultura della Gastronomia e della Ristorazione, che permette al diplomato di acquisire conoscenze nel settore agro-alimentare (in particolare per gli aspetti qualitativi e igienico sanitari delle produzioni) ma anche di apprendere la tecnologia applicata e il controllo della qualità e dell'igiene degli alimenti freschi e trasformati, i loro rapporti con la salute umana, la gestione tecnica delle imprese di produzione gastronomica e della ristorazione nonché i principi della nutrizione umana e della legislazione alimentare.
Articolo completo su Italian Network
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Philosophy
We do not use any kind of conserving or coloring substances. All products keep their properties thanks to...
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Laboratory
Our laboratory is subdivided in several rooms, one per each single production line. Seafood manufacturing room...
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Contacts
Laboratorio Alimentare
Paolo Ballestin S.r.l.
I-31034 Cavaso del Tomba, Treviso, Veneto · Via Strade Nuove, 13/B
Tel.