Best new product

Chef Pronto Service Srl
Via Tavoleto 93/V
47832 S. Andrea di S. Clemente (RN)
Italy
Tel: +39 0541 988996
Fax: +39 0541 988359
Email: contact@chefprontoservice.com
Web : www.chefprontoservice.com
Pad/hall B1, stand 112

FISH APERITAPAS
When it was put on the market: March 2009
Trade sector: bar
Innovative features of the product: a traditional Romagna recipe, ideal for a new idea for aperitif time. 
Mini skewers of approximately 20/25 grams, made with various kinds of fish. Easily and quickly cooked, packed assorted in preformed trays. There will be: crayfish, squid, dolphin fish and anchovy skewers and mini-roasts.

Special award helth and nutrition, variety

Friultrota Srl
Via Aonedis 10
33038 San Daniele Del Friuli (UD)
Italy
Tel: +39 0432 956560
Fax: +39 0432 956726
Email: info@friultrota.it
Web : www.friultrota.it
Pad/hall B1, stand 012

MEDITERRANEAN - STYLE SMALL TROUT
When it was put on the market: October 2008
Trade sector: specialized retail
2 trout fillets of trout raised in organic aquaculture, filleted, tied with an elastic netting to hold a filling with a Mediterranean flavour (tomato and basil). Steam cooked, ready to use, can also be served sliced. Vacuum packed. Last for 60 days.

FISH ROLLE´
When it was put on the market: October 2008
Trade sector: foodservice
Rolled fish fillets, with various spices - no skin or bones. Pre-steamed, can be sliced according to requirements. Ideal for starters or main courses in food service and catering. Vacuum packed. Last for 45 days.

BASS WITH CITRUS FRUITS
When it was put on the market: not on the Italian market yet
Trade sector: foodservice
Fillet of bass put through lengthy marinating with spices and the peel of various citrus fruits. Ready
to use and particularly fresh from an organoleptic point of view. Steamed. Ideal for starters, as a single course during the summer or for a main course. Vacuum packed. Last for 60 days.

TROUT WITH CITRUS FRUITS
When it was put on the market: June 2008
Trade sector: foodservice, gdo
Fillet of trout put through lengthy marinating with spices and the peel of various citrus fruits. Ready
to use and particularly fresh from an organoleptic point of view. Steamed. Ideal for starters, as a single course during the summer or for a main course. Vacuum packed. Last for 60 days.