SIPO's mushroom producer continues to expand., releasing a range of fresh mushrooms branded Sapori del mio Orto. After launching the vegetable line “Verdure di Romagna” during the trade fair Macfrut in May 2017.
A line of 12 mono-ingredient mushrooms (Cardoncello, white or brown champignon either whole or sliced, Portobello, Pleurotus) and recipes (stuffed champignon, mushroom ragu, mix to sauté, mixed mushrooms, mushroom and vegetables salad and mushrooms to be oven cooked), ready to be cooked in so many different ways, for first courses, second courses and side dishes.
The latest market research says Massimiliano Ceccarini, SIPO’s General Manager shows that "ready to eat and fast to prepare foods are one of the sectors with the highest growth rate. These new products reflect one of SIPO's strategies, in other words, to identify niche markets offering high-quality services for the consumer".
The mushrooms are distributed to retailers in practical 300 gram trays, already selected, cleaned, without stems and ready for cooking, and some already washed and ready for consumption (sliced champignons, mushroom salad, mushrooms to be sautéed), mushrooms are found in retailers’ fridges for IV and V gamma products. "For a proper positioning on the market," adds Ceccarini, "it is important to proceed with the define a fruit and vegetable category plan, broken down by product families, in order to create a linear and simple offer to the consumer."
Dr.ssa Giancarla Monticelli, Nutritionist and SIPO Adviser, points out: "To guarantee and best guide customers/consumers to their purchases, we submitted the mushrooms to laboratory analyses which gave us the opportunity to highlight some important nutritional properties. This precious food is a delicious ingredient in our recipes often not present on our tables but rich in nutritional properties which should not be underestimated. A surely interesting fact is that they are low in calories...
Being mainly water-based compounds, they are filling and can be added to the diets of those who want to lose weight. "In recent years, scientific research has focused on the phytochemicals in mushrooms" adds Monticelli "which appear to have anti-inflammatory and antitumor properties. Moreover, their particular fiber has prebiotic characteristics, which favor the establishment of a balanced intestinal microflora which contributes to the proper functioning of the immune system."
Mono-ingredient mushrooms
CARDONCELLO - Rich in interesting organoleptic qualities, with the presence of dietary fibers and proteins, it is a mushroom which can be used in low calorie diets as it is low in fat and calories. Very versatile in cooking: fried, risottos, side dishes.
CHAMPIGNON - Whole, ideal in any way. Raw, cooked, appetisers, risottos, side dishes.
SLICED CHAMPIGNON - Perfect for your salads, pizzas, bruschetta, risottos, savoury pies.
PORTOBELLO - Breaded, fried, in hamburgers.
PLEUROTUS - Try them grilled or sautéed.
Mushroom recipes
MUSHROOM RAGU - Celery, whole carrot, onion, whole champignon, honey mushrooms, pletorus, parsley. Ready to prepare this ragu which is perfect for homemade pasta.
STUFFED CHAMPIGNON - Stuffed with carrots and parsley, they are ideal to be cooked and ready in just a few minutes as a side dish.
MUSHROOMS AND VEGETABLE SALAD - Finely sliced white champignon mushrooms, brown champignon mushrooms, carrots, celery, rocket salad, cherry tomatoes. Ready to be seasoned and eaten, or you can add chicken and cheese.
MIXED MUSHROOMS - Great for your starters, sauces, soups and side dishes
MIX TO SAUTE’ - Tasty, already sliced, ready to season first courses or side dishes.
MUSHROOMS TO BE COOKED IN THE OVEN - Small white champignon mushrooms, brown champignon, cherry tomatoes, peeled white onions, rosemary. Turn on the oven and cook them straight away. If you want, add breadcrumbs pan and garlic, then the dish is ready.
For more information:
Fabrizio Vallari
SIPO Press Office
Tel: 0541 339711