No. It needs to be regenerated and plated correctly as specified on the product’s label. The care that the chef gives it will be essential for the final result.

No. They are already cooked, they only need to be regenerated appropriately in the oven or microwave

Our cannelloni are 130g, which means that with a good side you can have a complete serving. However, the versatility they offer is very wide, and you can cut the cannellone into smaller parts and use it as a side dish, appetizer, etc.

These ones do not require frying: Wonton ravioli, cannelloni, lasagne, carpaccios, tatakis, tartares, plank meats and candied meats. Our sauces and vinaigrettes can also be used, helping you in the final plating.

The ranges of Wonton ravioli, cannelloni, lasagne and sauces are those that require heat and a microwave is sufficient to achieve optimal regeneration.

Candied meats, in their original format, can be regenerated in the bag itself in a bain-marie or steam oven. There are two types of plank meats: those with skin, such as suckling pig, lamb shoulder and pig’s trotters, which do not have skin but are very gelatinous; they should be grilled until the desired effect is achieved and finished in the oven. The rest of the planks must be hydrated or coated with a sauce and regenerated in the oven with temperatures no higher than 180ºC to once again achieve a honeyed texture and to ensure that the product does not become dehydrated.

It is very important that we first fry the product to obtain a very crispy batter. Once the pasta is golden brown, we must put it in the oven to cook the inside of the product, about 12 minutes at 180ºC.

No, not at all! We must plate it directly from the freezer, otherwise we will not be able to separate it from the packaging, thereby damaging the product. Once plated, in just a few minutes we will have the product in optimal conditions to serve it. If we want to cut it, shape it… we can do it while it is frozen.

Yes, you have the option of putting them in a siphon but always with a temperature (60-70ºC), so that the sauce is loose and the siphon loads are well incorporated with the internal mixture, obtaining a foamy result in the sauce. If we want to previously personalise them with our own sauce, we must first check that the resulting sauce has the appropriate texture to be served in a siphon.

Yes, either with the same product or with texturisers to achieve a more creamy effect that sticks to the plating.

No! We must gently stir the vinaigrettes. If we emulsify them, the solid part of the vinaigrette can mix again with the fatty part, leaving an unpleasant appearance. If this happens to us, we can heat them slightly to be able to separate the fatty part again.

No. Our sauces are very versatile. We can use them as a base to mix with other sauces or as is, it will depend on the skill of the cook, but it will always be enough for more than one serving. If you personalise them by adding more ingredients, we must check the resulting texture to know whether or not we can use it with a siphon.

No. Everything will depend on the plating we use and the purpose we give to the product. We must keep in mind that it is about 250g and that will give us a lot to work with.