Società Agricola Colle di Seta

Società Agricola Colle di Seta
Vanella Gervasio, 5 70037 Ruvo di Puglia (BA)
ITALIA

Tel: 3287521661
Web: https://collediseta.it/
Email: info@collediseta.it
Social:

Pad. 18 Stand B42

Properties:

Colle di Seta

Description

Colle di Seta is a Puglian farm that grows its own raw materials, sells them directly to the public through its own retail outlets, and processes them in its own plant. In addition to its traditional line of vegetable preserves, the company also offers a range of innovative products developed through collaborations with universities and research institutions.

Products:

Brodo Vegetale - Ottenuto mediante l'azione di microrganismi - Tecnologia brevettata

Product obtained through the digestion of a mixture of vegetables and legumes by selected microorganisms, which is then dehydrated. This natural process, an alternative to traditional industrial chemical digestion, releases compounds with sensory, nutritional, and health benefits through microbial action. Naturally free of flavorings and preservatives.

Patè di Carciofi latto fermentati

A classic product of Italy's gastronomic heritage, artichoke pâté is obtained by acidifying artichokes with selected lactic acid bacteria, replacing the traditional blanching in vinegar. This technique eliminates one of the two heat treatments the product is typically subjected to: blanching in vinegar. Fermentation by lactic acid bacteria releases a series of compounds with sensory, nutritional, and prebiotic properties from the raw materials. Once fermentation is complete, the flower heads are processed into a pâté, which is then pasteurized.

VasoMix - Minestroni in vasocottura - stabili a temperatura ambiente

Vasomix is ??a line of minestrone soups prepared using the jar-cooking technique. The ingredients are packaged raw in jars and cooked during sterilization. This unique cooking process makes the process more sustainable and preserves the product's water-soluble components, which in traditional minestrone preparation end up in the cooking water. Thermolabile compounds are also preserved, subjected to a very rapid, high-temperature heat treatment that is less harmful than traditional, lengthy cooking at lower temperatures.

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