La freschezza è tutto.
Fresh Italian products are the heart of Mediterranean cuisine. But once they arrive at your restaurant, how do you best store them to maintain quality and food safety? Here's the complete guide.
Storing Fresh Mozzarella
Mozzarella is one of the most delicate products. Here's how to store it:
- Temperature: between 4 and 8 degrees Celsius
- In its liquid: always keep it in the preservation whey.
- Consumption: within 3-5 days of opening
- Never freeze: it loses texture and flavor.
Storing Burrata
Burrata is even more delicate than mozzarella:
- Temperature: between 4 and 6 degrees Celsius
- Consumption: within 48 hours of purchase
- Serve at room temperature to enhance the flavor.
- Remove from refrigerator 30 minutes before serving.
Storing Cured Meats and Cheeses
Cured meats and cheeses require specific attention:
- Whole cured meats: temperature between 12 and 15 degrees, dry and ventilated place
- Sliced cured meats: in the refrigerator at 4 degrees, consume within 3 days.
- Fresh cheeses: in the refrigerator between 4 and 6 degrees
- Aged cheeses: between 8 and 12 degrees, wrapped in food paper
Storing Fresh Vegetables
- Tomatoes: at room temperature, away from direct light
- Basil: in a glass of water at room temperature
- Leafy vegetables: in the refrigerator, wrapped in damp paper
- Garlic and onions: cool and dry place, never in the refrigerator.
The Cold Chain
LAPA garantisce la catena del freddo per tutti i prodotti freschi. I nostri camion refrigerati mantengono la temperatura ottimale dalla partenza alla consegna. Questo assicura che i prodotti arrivino in condizioni ideali.
Tips for Stock Rotation
- Use the FIFO method: First In, First Out
- Check expiration dates daily
- Order quantities appropriate to your sales
- With LAPA you can order even small quantities without minimums.
Conclusion
Proper storage of fresh products is essential for the quality of your dishes and the safety of your customers. With LAPA products and these tips, you can always offer the best of Italian cuisine.