All our products are vacuum cooked, in order to allow water evaporation at low temperature, between 50 and 70 °C, thus avoiding excessive cooking and burns.
No oxygen during cooking also means that food is not subject to the oxidation process that would darken its color.
Fruits and vegetables keep their bright color, and the natural flavor of the product is enhanced, because the flavoring substances are well preserved.
Born for Excellence…
The “Amarena di Cantiano”, in a modern key…