Cucinato Laboratorio Gastronomico

Cucinato Laboratorio Gastronomico

www.cucina-to.com

Cucinato is a gastronomic workshop where a team of youngsters make ready meals in individual portions for large-scale retail distribution. This small food business is the brainchild of former students of the University of Gastronomic Sciences in Pollenzo, not far from Turin, and is now part of the Arcobaleno social cooperative. Lidia Ferrara, the heart and soul of the enterprise, explains how their dishes, especially the vegetarian ones, are made with select fresh ingredients (for the most part Slow Food Presidium produce), without preservatives, unpasteurised and simply seasoned, following in the style of good, old-fashioned home cooking. Today they make 24 different fresh soups, which vary according to season, among which minestrone Piedmont-style, gazpacho of roasted vegetables, pappa al pomodoro and ribollita (with cabbage and beans, a speciality of Tuscany), ten summer salads with cereals, such as bulgur wheat, vegetables and saffron, grain with caponata (Sicilian sweet and sour vegetable stew), and curried red rice and quinoa, and ten seasonal creamed cereal specialities such as risi e bisi (Venetian rice and peas), farrotto alla Norma (spelt with aubergine and tomato) and orzotto (barley, thyme and lemon). Packaging and delivery methods are all exceptionally eco-friendly. Visit the website to find out where the dishes are on sale.