Ingredient Book based on current regulations (EU Reg. 1169/2011) - GAMI Hotel Service S.r.l. Pozzuolo del Friuli Via Udine 37 - Operator OSA ORSINI GUIDO - Mama Rosa - Cooking Restaurants

Appetizers

Insalata di Mare*

Seafood Salad*

Ingredients:
Seafood: Octopus, squid, cuttlefish, prawns, mussels, small squid.
Vegetables and herbs: Celery, carrots, parsley, garlic, arugula, cherry tomatoes.
Condiments: Extra virgin olive oil, sunflower seed oil, lemon juice, wine vinegar (often contains sulfites).
Preservatives and additives: Often contains antioxidants such as citric acid, sodium metabisulfite (in crustaceans), sodium benzoate, stabilizers (E420, E450, E451).
Traces: May contain gluten, soy, and eggs.
Temperature: Must be kept constantly between 0°C and +4°C.
Shelf-life: Generally, it is recommended to consume within 24-48 hours of preparation if stored in an airtight container.

Insalata di Polipo*

Octopus Salad*

Ingredients:
Raw material: Octopus (fresh or thawed).
Condiments: Extra virgin olive oil, lemon juice, salt, black pepper, fresh parsley, garlic.
Vegetables (optional): Celery slices, carrots, boiled potatoes, olives (green or black), capers.
For boiling: White wine vinegar, bay leaves, peppercorns.

2. Allergens:

Mollusks (the octopus itself).
Celery (if present as an ingredient or in the boiling process).
Sulfur dioxide and sulfites (often present in wine vinegar or as preservatives in frozen fish).
Possible traces: Crustaceans or fish (due to cross-contamination in the kitchen).

3. HACCP Management and Storage

Cooling: After cooking, the octopus must be cooled rapidly (blast chiller) to limit bacterial growth.
Storage: In the refrigerator at a temperature between 0°C and +4°C.
Duration: Usually 24-48 hours if fresh, up to 3 days if well-sealed in airtight containers.

Insalata di Seppia e Gamberi*

Cuttlefish and Shrimp Salad*

Ingredients:
Cuttlefish, Shrimp (or prawns), carrots, celery, parsley, extra virgin olive oil, lemon juice, salt, pepper, wine vinegar.
Allergens | Mollusks (cuttlefish), Crustaceans (shrimp), Celery, Sulfites (possibly present in vinegar or used as preservatives in crustaceans).
Possible traces of Fish.

Storage: Store in the refrigerator at a maximum temperature of +4°C.
Serving: If prepared in advance, it must be kept refrigerated until serving to prevent bacterial proliferation.

Sarde in Saor

Sardines in Saor

Ingredients
Sardines fresh (fish)
White onions (usually flat or Chioggia)
Vinegar white wine (contains sulfites)
Pine nuts (nuts)
Sultana raisins (may contain sulfites)
Wheat flour (cereals containing gluten) for dusting
Seed oil (peanut or sunflower) for frying
Extra virgin olive oil
Sugar, salt and pepper

Allergens:

FISH (Sardines)
CEREALS CONTAINING GLUTINE (Wheat flour)
NUTS (Pine nuts)
SULFUR DIOXIDE AND SULFITES (present in vinegar and often in raisins)
PEANUTS (if peanut oil is used for frying)

Storage Data

Shelf Life (Duration): In the refrigerator, the product is generally stored for 3-4 days if placed in an airtight container. Some artisan preparations indicate an optimal duration of up to a week, as vinegar acts as a natural preservative.
Temperature: Refrigerated storage (0°C / +4°C).
Aging Time: The product should not be consumed immediately. It requires a mandatory rest of at least 12-24 hours to allow the marinade to act; the flavor improves significantly after the second day.
Service: Serve at room temperature. It is recommended to take it out of the fridge about 5-10 minutes before consumption.

Cozze alla Marinara

Mussels in Marinara Sauce

Ingredients and Allergens

Mussels (MOLLUSKS)
Extra virgin olive oil
Garlic
Parsley
White wine (contains SULFUR DIOXIDE/SULFITES)
Black pepper
Optional: Peeled or cherry tomatoes, chili pepper.
May contain traces of crustaceans or fish if prepared in the same work environment.

Hidden Allergens: If the dish is accompanied by bread croutons, add CEREALS containing GLUTEN to the allergen list.

Storage Methods

Fresh/cooked product: Store in the refrigerator at a temperature between 0°C and +4°C.
Shelf-life: Consume within 24-48 hours of preparation. For optimal storage, mussels should be placed in an airtight container covered with their own filtered cooking liquid.
Frozen product: If the dish is blast-chilled or purchased frozen, store at a temperature ≤ -18°C. The maximum recommended duration in the freezer is about 3-6 months.

Baccalà mantecato con crostini di pane *

Creamed Cod with Bread Croutons *

Main Ingredients and Present Allergens
Rehydrated stockfish (Gadus morhua) | FISH
Homemade bread or cereal bread | CEREALS CONTAINING GLUTINE
Whole milk (optional in some recipes) | MILK AND DERIVATIVES
Sunflower seed oil or Extra Virgin Olive Oil | -Garlic, salt, pepper, parsley | -

Allergen Highlighting: Allergens ( FISH, GLUTINE) ingredients.
Traces (Cross-contamination): "May contain traces of nuts, soy, sesame seeds".
1. Storage.
- Temperature: Between 0°C and +4°C.
- Shelf-life: Usually 2-3 days if stored in an airtight container. Some stricter regulations suggest consumption within 24 hours to guarantee maximum freshness.
- Method: Covered with film or in food containers, avoiding contact with air to prevent fat oxidation (oils and butter).

Mozzarella di Bufala Olive e Pomodorini

Buffalo Mozzarella with Olives and Cherry Tomatoes

1. Ingredient List and Composition

Buffalo Mozzarella: Buffalo milk, salt, rennet.
Cherry Tomatoes: Fresh tomatoes (cherry or date).
Olives: Olives (black or green), water, salt. If pitted, indicate any residual presence of pits or fragments.
Condiments: Extra virgin olive oil, salt, basil, oregano.

2. Allergens

MILK and milk-based products (including lactose) present in mozzarella.
SULFITES (if present as preservatives in marinated olives).
Possible cross-contamination: Indicate "may contain traces of nuts, celery or fish.
Temperature: Fresh cheeses and cut vegetables must be stored in the fridge between +4°C and +6°C.
Storage Times and Methods
Shelf-life (Duration): Generally varies between 15 and 23 days from the production date if kept intact in its packaging.
Temperature:
- In store/transport: Must be kept at a maximum temperature of +7°C or according to the manufacturer's specific indications (often between +4°C and +10°C).
- Consumption advice: Despite the mandatory refrigerated storage by law for packaged products, to fully enjoy its flavor, it is recommended to leave it at room temperature for a few hours before consumption or to immerse the closed bag in warm water (+30/35°C) for about 15 minutes.
Governing Liquid: It is essential that the mozzarella always remains immersed in its liquid (composed of water, diluted acid whey and salt) until consumption to avoid oxidation and loss of consistency.

Buffalo Mozzarella with Olives and Cherry Tomatoes image

First Courses

Spaghettini al Ragù

Spaghetti with Ragù

Ingredients

Pasta: Spaghetti made from durum wheat semolina (allergens: gluten).
Ragù: Mixed ground meat (beef/pork), tomato passata, tomato concentrate, celery, carrots, onion, extra virgin olive oil or seed oil, red wine (sulfites), salt, pepper, (optional: milk/béchamel).
Finish: Grated Parmigiano Reggiano or Grana Padano (allergens: milk and derivatives).

Present Allergens

Cereals containing gluten (pasta).
Celery (celery in the soffritto).
Milk and derivatives (Parmigiano/béchamel).
Sulfites (red wine).
Possible traces: Eggs (if fresh pasta), soy, nuts (depending on the kitchen).
1. Storage Times (Standard HACCP)
1. Fresh/cooked product (Refrigerated): Maximum 3 days at a temperature of 0/+4°C in airtight containers.
2. Frozen product (on site): If the blast chilling is done correctly after cooking, storage can be extended up to 3 months at -18°C.
3. Hot holding: If the dish is ready for service, it must remain at a temperature above +60/65°C to prevent bacterial proliferation

Lasagne alla Bolognese*

Bolognese Lasagna*

Ingredients:

Egg pasta: Durum wheat semolina, soft wheat flour, eggs.
Bolognese ragù: Beef meat, pork meat, tomato passata, celery, carrots, onion, white wine (or red), extra virgin olive oil or butter, salt, pepper.
Béchamel: Whole milk, soft wheat flour, butter, salt, nutmeg.
Cheese: Parmigiano Reggiano or Grana Padano (milk, salt, rennet).
Allergens :

Cereals containing gluten (flour, semola)
Eggs (in pasta)
Milk (in béchamel and in Parmigiano/Grana)
Celery (in ragù)
Sulfites (residues from wine, sometimes indicated)
May contain traces of fish (in some cases related to lysozyme in eggs or industrial processing).

1. Standard Storage Data
In Refrigerator (0°C / +4°C):

Cooked product: 1-2 days maximum if stored in an airtight container or covered with film.
Thawed product: Must be consumed within 24 hours if reheated or up to 2-3 days if kept constantly at refrigeration temperature.
In Freezer (-18°C):
- Frozen product: Generally up to 3 months (to maintain optimal organoleptic quality). Some industrial products indicate a shelf life of up to 180 days.

Spaghetti alle Vongole

Spaghetti with Clams

Ingredients and Allergens

Basic Ingredients: Durum wheat semolina pasta (GLUTEN), clams (MOLLUSKS), extra virgin olive oil, garlic, parsley, chili pepper, salt.
Accessory Components: White wine (may contain SULFITES), black pepper.
Allergens:
Gluten
Mollusks
Sulfites
Possible Traces (Cross-Contamination): If produced in shared laboratories, it is mandatory to indicate "may contain traces of" crustaceans, fish, soy or mustard.
1. Storage Methods
- Fresh/Cooked Product: If the dish is prepared on request, it does not require an expiration date in the ingredient book, but the kitchen must follow the HACCP manual which usually provides for refrigerator storage (0/+4°C) for a maximum of 24 hours if not consumed immediately.
- Physical State: It is mandatory to indicate if the ingredients (e.g. clams or pasta) have been frozen or deep-frozen at the origin or subjected to rapid temperature reduction.

Spaghetti allo Scoglio MamaRosa min per 2 persone *

Spaghetti allo Scoglio MamaRosa min for 2 people *

Ingredients :
Pasta (GLUTEN), clams/mussels/cuttlefish (MOLLUSKS), large shrimp (CRUSTACEANS), anchovies (FISH), garlic, oil, cherry tomatoes, white wine (SULFITES), parsley, chili pepper".
Allergens :

Gluten: Durum wheat semolina (pasta).
Mollusks: Mussels, clams, squid, cuttlefish, lupins.
Crustaceans: Shrimp, large shrimp, scampi.
Fish: Anchovies, fish broth.
Sulfites (SO2): White wine, garlic (sometimes), or derivatives.
Soy and Mustard: Potential traces (if using fresh pasta or ready-made condiments).
Standard Storage Data
For a dish based on fish and mollusks, typical indications include:
- Refrigeration temperature: If the preparation (sauce or ready dish) is stored, it must remain between 0°C and +4°C.
- Shelf-life (Duration):
  - Fresh/cooked product: Generally must be consumed within 24 hours of preparation if stored correctly.
  - Ready-to-eat industrial dishes: Can last up to 3 days in refrigerated mode (0/+4°C).
- Hot management: If the dish is kept in warm display (e.g. self-service), the core temperature must be ≥ 60-65°C.
- Physical State: It is mandatory to report if seafood (clams, mussels, shrimp) are frozen at the origin or if the dish has been thawed

Spaghetti allo Scoglio MamaRosa min for 2 people * image

Fish Main Courses

Calamari Fritti*

Fried Squid*

Ingredients:

Squid (or small squid, specifying if thawed or fresh).
Flour (soft wheat type "00" or durum wheat semolina).
Frying oil (peanut, sunflower, or high oleic).
Salt.
Optional: Pepper, lemon slices for serving.

Allergens :

Mollusks: the squid itself.
Cereals containing gluten: the flour used for dusting.
Peanuts: if peanut oil is used for frying.
May contain traces of: crustaceans, fish.
(note: * Product frozen at the origin).
1. Times and Methods of Storage (HACCP)
- Fresh/cooked product: Once prepared, fried squid are considered "perishable cooked foods to be consumed cold" or hot. If refrigerated immediately after cooking (after blast chilling), the recommended storage in the refrigerator (+4°C) is a maximum of 24-48 hours.
- Temperature: They must be kept at a temperature not exceeding +4°C for refrigerated storage, or kept above +60/65°C if destined for immediate consumption in "hot holding".
- Freezing: If the squid used are frozen at the origin, it must be clearly indicated in the ingredient book with the wording "frozen product" or "blast-chilled product".

Mazzancolle Fritte*

Fried Tiger Prawns*

Ingredients :

Main ingredient: Scampi (Tropical Scampi), (*).

Additives (if present in the original product): Preservatives such as sodium metabisulfite (sulfites) and antioxidants such as citric acid.
Breading/Flouring: Soft wheat flour type 00 (or rice flour for gluten-free options).
Cooking medium: Sunflower seed oil or peanut oil.
Seasoning: Salt.

Allergens:

CRUSTACEANS (Scampi).
GLUTEN-CONTAINING CEREALS (Wheat flour).
SULPHUR DIOXIDE AND SULPHITES (if used as preservatives in scampi, in concentrations higher than 10 mg/kg).
EGGS (if used for breading like panko or tempura).
Cross-contamination: "May contain traces of: fish, molluscs, eggs" if prepared in the same environment.

1. Storage Data in the Ingredients Book
Fresh/Cooked Product: Store in the refrigerator at a temperature between 0°C and +4°C.

Post-cooking duration: Consume preferably within 2-3 days (maximum 4 days under ideal sealing conditions).
Physical State: If the original scampi were frozen, the wording "thawed product, do not refreeze" must be reported.

Fritto Misto di Paranza *

Mixed Small Fish Fry *

Ingredients :

Blue and white fish: Anchovies, red mullet, small hake, sole, small whiting, gurnard.

Cephalopod molluscs: Squid or cuttlefish rings, small squid or polyps.
Crustaceans: Shrimps or whole prawns.
Breading: Soft wheat flour (type 00), semolina or gluten-free flours (e.g. rice flour).
Cooking: Seed oil (peanut or high-oleic sunflower) or olive oil.
Seasoning: Salt and possibly lemon juice.

Allergens :
Fish: All varieties of fish included in the mix.

Cereals containing gluten: wheat flour or semolina.
Molluscs: Squid, cuttlefish, small squid.
Crustaceans: Prawns and shrimps.

1. Storage Data (Standard HACCP)

Fresh fish (Raw material): Must be stored between 0°C and +2°C, preferably covered with crushed ice, for a maximum of 24-48 hours.
Cooked product (Fried): If not consumed immediately, cooked fish can be stored in the refrigerator at +4°C for a maximum of 1 day. It is recommended to use airtight containers to avoid moisture absorption.
Frozen: If purchased ready for frying, the storage temperature must be -18°C or lower until the expiry date indicated by the manufacturer.

Calamari alle Griglia*

Grilled Squid*

Ingredients:

Main Ingredient: Squid (Loligo vulgaris or similar).
Seasonings: Extra virgin olive oil, salt, black pepper, garlic, parsley, lemon juice.
Additives: Citric acid, sodium citrate.

Allergens:

Molluscs (Squid).
Possible traces of Fish or Crustaceans.
Storage:
If not served immediately, they must be cooled rapidly to <10°C within 2 hours and stored at +4°C.
Product Status
Storage MethodRecommended Duration
Freshly cooked | Hot holding (> 60-65°C) | Immediate consumption
Cooked and refrigerated | Refrigerator (0/+4°C) in a closed container | 1-2 days (max 3-4 if well protected)
Flash-frozen raw | Freezer (-18°C / -20°C) | Up to 18 months (if industrial)
1. Storage Data (HACCP)
- Cooked and refrigerated product: Grilled squid can be stored in the refrigerator at a temperature of 0/+4°C for a maximum of 3-4 days.
- Cooling procedure: If prepared in advance, they must be blast-chilled, bringing the core temperature from 60°C to +10°C within 2 hours to prevent bacterial proliferation.
- Freezer storage: If the product is frozen after cooking, it remains intact for approximately 3 months at -18°C.
- Storage method: Use airtight containers or cover with food film, placing them on the upper shelves of the fridge (away from raw products).

Meat Second Courses

Grigliatona Balcanica

Balkan Grill Platter

Ingredients:

Ćevapčići: Minced beef and lamb (or pork) meat, salt, bicarbonate of soda, spices (pepper, garlic, paprika).
Pljeskavica: Mix of grilled meats (beef/pork), chopped onions, spices.
Chicken:
Sides and Sauces:
- Ajvar: Red peppers, aubergines, oil, salt, chilli pepper.
- Kajmak: Creamy dairy product.
- Raw onion and bread.
- Grilled Vegetables

Allergens:

Cereals containing gluten: Present in bread or as thickeners in some meat preparations.
Milk and derivatives: Present in Kajmak or in sauces based on yogurt.
Sulphur dioxide/Sulphites: Possible residues in spices or wine used for marinating.
Celery/Mustard: present in meat spice mixes.
Storage :

Fresh minced meat products, typical of Balkan cuisine, follow these standards:

Storage temperature: Fresh meat and preparations must be stored between 0°C and +4°C.
Shelf-life (Duration):
- Fresh minced meat: Maximum 24-48 hours if prepared on site without additional preservatives.
- Cooked products: Once grilled, they can be stored in the refrigerator for a maximum of 3-4 days.
- Freezing: Preparations such as hamburgers (Pljeskavica) can be stored in the freezer at -18°C for approximately 2-3 months.
Marinating: If the meat is marinated (e.g. Ražnjići), it should not exceed 24 hours in the refrigerator to avoid consistency degradation and bacterial risks.

Cevapčići con patatine fritte salsa ajvar e cipolla

Cevapčići with French fries, ajvar sauce and onion

Ingredients :
Cevapčići | Beef, pork and/or lamb meat, garlic, onion, salt, pepper, paprika, bicarbonate, sparkling water.
French Fries | Potatoes, peanut or sunflower seed oil, salt.
Ajvar Sauce | Red peppers, aubergines, sunflower oil, garlic, vinegar, salt, chilli pepper. |
Grilled Onion | White or golden onion, extra virgin olive oil.
Allergens:
In Cevapčići - | Sulphites (if present in spices or meat preservatives)
In French Fries - | Peanuts (if fried in peanut oil)
In Ajvar Sauce - Sulphites (derived from vinegar)
1. Storage Method

Fresh Product (Pre-cooking): Store in the refrigerator at a temperature between 0°C and +4°C.
Frozen Product: Store in the freezer at -18°C or lower temperatures until the expiry date indicated by the manufacturer.
Cooked Product (Finished): If not consumed immediately, it must be blast-chilled and stored in the refrigerator (+4°C) for a maximum of 24-48 hours in suitable sealed containers.

2. Shelf Life and Expiry

Cevapčići (Meat): Being products based on minced meat, they have a high perishability. The shelf life for fresh raw product is usually 2-3 days.
French Fries: If purchased frozen, they follow the Minimum Storage Term (TMC) on the original packaging. Once fried, they must be served hot; post-frying storage rapidly degrades their organoleptic qualities.

Cevapčići with French fries, ajvar sauce and onion image

Pljeskavica alla Griglia con patatine fritte salsa ajvar e cipolla

Grilled Pljeskavica with French fries, ajvar sauce and onion

Ingredients :
Pljeskavica :Minced beef, pork (and sometimes lamb) meat, salt, pepper, garlic, bicarbonate of soda. May contain traces of mixed spices.
Allergens: Sulphur dioxide (if sulphites present in meat or spices), Gluten (if bread/panko used as binder).
French Fries : Potatoes, sunflower or peanut seed oil for frying.
Allergens : Peanuts (if fried in peanut oil).
Ajvar Sauce : Grilled red peppers, aubergines, sunflower seed oil, wine vinegar, garlic, salt, sugar, chilli pepper.
Allergens : Sulphur dioxide/Sulphites (derived from vinegar).
Grilled Onion | White or golden onion, extra virgin olive oil, salt.
- Cross-contamination: Possible contamination with oils used for breaded products that contain gluten.
Storage of Raw Materials: Fresh meat must be stored between 0°C and +4°C; Ajvar sauce, if purchased packaged, must be refrigerated after opening.
Storage Data (Standard HACCP)

Storage temperature: Must be kept at ≤ 4°C if the dish is refrigerated after cooking.
Shelf-life (Duration):
- In refrigerator: Generally 3-4 days in an airtight container.
- Hot (holding): If served on a hot line, it must remain at ≥ 60-65°C for a maximum of 2-4 hours.
- Vacuum-packed (refrigerated): Can extend up to 14 days for the cooked meat part.

Grilled Pljeskavica with French fries, ajvar sauce and onion image

Spiedini di carne mista con verdure e patate fritte

Mixed Meat Skewers with Vegetables and French Fries

1. Ingredients

Meat (mixed): Beef (cubed), Pork (loin/collar), Chicken/Turkey, Sausage.
Vegetables: Zucchini, Peppers (red/yellow), Red onions, Cherry tomatoes.
Potatoes: French Fries.
Marinade/Seasoning: Extra virgin olive oil, White wine, Salt, Black pepper, Aromatic herbs (Rosemary, Thyme, Sage), Lemon.
Support: Wooden or steel skewers.

2. Allergens

Potential allergens: Sulphites (if wine is used in marinade), Celery (in spices/aromas), Gluten (if the sausage contains breadcrumbs - always check the sausage's technical sheet).
(Traceability)
Traceability: It is mandatory to record batches of meat, vegetables and potatoes to guarantee traceability.
Storage Data (Standard HACCP)

TemperatureStorage Time
Raw Skewers | 0°C / +4°C | 24 - 48 hours | Store in closed containers to avoid cross-contamination.
Cooked Product | +4°C | 2 - 3 days | Cool rapidly after cooking.
French Fries (Cooked) | +4°C | max 2 - 3 days | They lose crispness rapidly due to humidity.
Frozen Product | -18°C | 3 - 6 months | Check the TMC (Minimum Storage Term) of the supplier.

Mixed Meat Skewers with Vegetables and French Fries image

Ražniči & Patate

Ražniči & Potatoes

1. Ingredients

Pork meat : Pork (loin/collar).
Vegetables: Zucchini, Peppers (red/yellow), Red onions, Cherry tomatoes.
Potatoes: Grilled potatoes.
Marinade/Seasoning: Extra virgin olive oil, White wine, Salt, Black pepper, Aromatic herbs (Rosemary, Thyme, Sage), Lemon.
Support: Wooden or steel skewers.

2. Allergens

Potential allergens: Sulphites (if wine is used in marinade), Celery (in spices/aromas), Gluten (if the sausage contains breadcrumbs - always check the sausage's technical sheet).
(Traceability)
Traceability: It is mandatory to record batches of meat, vegetables and potatoes to guarantee traceability.
1. Storage Times and Temperatures (HACCP)
- Cooked Product: Skewers and cooked potatoes must be cooled rapidly (from 60°C to 10°C within 2 hours).
- Refrigerator Temperature: Storage must occur between 0°C and +4°C.
- Maximum Duration: In the refrigerator, the cooked product maintains safety for approximately 3-4 days. Potatoes tend to lose consistency more quickly (approximately 2 days recommended).
- Hot Storage: If kept in a warm display, the core temperature must be at least 60-65°C.

Pollo disossato alla Griglia con patatine fritte.

Boneless Grilled Chicken with French Fries.

Ingredients :
1-Chicken | Boneless chicken, salt, pepper, rosemary, EVO oil, natural aromas.
Allergens :None (if pure) / Gluten (if present in aromas)
2-French Fries : Potatoes, sunflower or peanut seed oil .May contain traces of: Gluten, Milk, Eggs, Fish, Crustaceans, Peanuts, Soy, Nuts, Celery, Mustard, Sesame, Sulphites, Lupins, Molluscs (due to frying in shared oil).

Allergens: Peanuts (if fried in peanut oil)
3-Eventual Sauces | Mayonnaise, Ketchup, Mustard .
Allergens: Eggs, Mustard, Sulphites

Storage Data (Standard HACCP)

Hot Holding: Cooked chicken and French fries, if served hot, must be kept at a temperature between +60°C and +65°C. This prevents bacterial proliferation during service.
Refrigerator Storage: Once cooled (temperature blast-chilled within 2 hours of cooking), they can be stored at 0-4°C for a maximum of 3-5 days. French fries, however, lose their crispy consistency if refrigerated.
Freezing: The cooked product can be frozen and stored for 2-4 months, provided it is sealed in airtight containers.

Boneless Grilled Chicken with French Fries. image

Sandwiches

Panino con Cevapčići cipolla e salsa salsa ajvar

Sandwich with Cevapčići, onion and ajvar sauce

Ingredients:

BREAD (e.g. Lepinja or Pita): WHEAT flour (or WHEAT flour type "0"), water, yeast, salt. May contain traces of SOY, SESAME, MILK.
CEVAPCICI: Minced meat (mix of beef, pork and/or lamb), chopped onion, garlic, salt, pepper, sweet paprika, cumin, bicarbonate of soda.
AJVAR SAUCE: Red peppers, aubergines, garlic, sunflower seed oil or olive oil, wine vinegar, salt, sugar. Note: may contain MUSTARD or CELERY as aromas.
SEASONING: Fresh sliced onion.

Allergeni:
Bread: Cereals containing gluten | Soy, Sesame, Milk, Nuts
Cevapčići : None
Ajvar Sauce : Possible Mustard or Celery -
Onion : None

Storage Data

Raw meat (prepared on site): Raw cevapčići (being minced meat) must be stored at 0-2°C and consumed preferably within 24 hours.
Cooked meat: Once cooked, they can be stored in the refrigerator at +4°C for a maximum of 3-4 days, if placed in airtight containers.
Finished product (assembled): The sandwich already filled with raw onion has limited storage (maximum 24 hours at refrigeration temperature) to prevent the humidity of the onion and meat from compromising the consistency of the bread and to prevent oxidation.

Sandwich with Cevapčići, onion and ajvar sauce image

Panino con Pljeskavica

Sandwich with Pljeskavica

Ingredients & Allergens :
Bread : WHEAT flour (type "0"), water, brewer's yeast, salt, sugar, lard or vegetable oil. May contain traces of SESAME, MILK, SOY.
Allergens: CEREALS CONTAINING GLUTINE
Pljeskavica : Beef and pork meat, salt, pepper, garlic, bicarbonate. May contain (GLUTINE).
Allergens: CEREALS CONTAINING GLUTINE (if breadcrumbs present)
Ajvar Sauce | Red peppers, aubergines, sunflower seed oil, garlic, chilli pepper, salt, vinegar (may contain SULPHUR DIOXIDE).
Allergens: SULPHUR DIOXIDE AND SULPHITES.
Onion : Fresh onion (red or white) cut into slices or cubes. | None (if not treated with preservatives)

1. Storage Method (Standard HACCP)
- Cooked product (ready for consumption): Must be stored in the refrigerator at a temperature between 0°C and +4°C. If kept hot for immediate serving, the temperature must exceed +60°C.
- Duration: In the refrigerator, cooked minced meat (like Pljeskavica) has an optimal durability of 2-3 days.
- Frozen product: If the sandwich or meat is frozen at origin, the wording "Store at -18°C" and the warning "Once thawed, the product must not be refrozen" must be indicated.

Panino con Hamburger

Sandwich with Hamburger

Ingredients:
Hamburger bun: Soft WHEAT flour type "0", water, sugar, sunflower seed oil, brewer's yeast, salt, SESAME seeds.
Beef hamburger: Beef meat (min. 90%), water, salt, natural aromas, antioxidant (sodium ascorbate).
Cheese (e.g. Cheddar): MILK, salt, lactic ferments, rennet.
Fresh condiments: Iceberg lettuce, tomato slices, onion.
Sauces (e.g. Mayonnaise): Sunflower seed oil, EGGS, MUSTARD ,wine vinegar, salt, lemon juice.
Allergens:
Cereals containing gluten: In the bun.
Sesame seeds: Often present on the bun surface.
Milk and derivatives: In the cheese.
Eggs: If present in sauces or in the bun dough.
Cross-contamination: "May contain traces of NUTS .
1. Storage Times (Shelf-life)
- Finished Product (Assembled Sandwich): If prepared on the spot for immediate serving, it has no storage times. If sold as "ready for consumption" (e.g. in a refrigerated display), the duration is usually 24 hours.
- Cooked Hamburger: Can be stored in the refrigerator for 3-4 days in an airtight container before being reheated.
- Raw Hamburger: Minced meat is extremely perishable and must be consumed/cooked within 24 hours if fresh.

Panino con Cotoletta

Sandwich with Cotoletta

Ingredients:
- Bun: WHEAT flour type "0", water, lard (or seed oil), brewer's yeast, salt, SOY flour.
- Cotoletta (Chicken/Veal): Chicken breast (or veal meat), breadcrumbs (soft WHEAT flour, salt, yeast), EGGS, WHEAT flour, sunflower seed oil, salt.
- Optional filling: Mayonnaise (EGGS, mustard), Cheese (MILK), Lettuce, Tomato.
Present allergens: Cereals containing gluten (wheat), Eggs, Soy, Milk (if cheese present).
Possible traces (Cross-contamination): May contain traces of nuts, celery, mustard, sesame seeds
1. Storage Times and Temperatures
- Refrigeration temperature: Must be kept between 0°C and +4°C.
- Shelf-life (Duration): Generally, for immediate serving or same-day sale, the validity is 24 hours. If packaged in protective atmosphere or vacuum-packed (after laboratory analysis), it can last up to 2-3 days.
- Hot holding: If the sandwich is displayed hot, it must remain at a temperature above +60°C.

Panino con Sfilacci di Pollo

Sandwich with Shredded Chicken

Ingredients:
- Bun: WHEAT flour type “0”, water, lard, salt, brewer's yeast, WHEAT malt.
- Filling: Grilled chicken breast (chicken breast, salt), fresh tomato, iceberg lettuce, mayonnaise (sunflower seed oil, water, EGGS, wine vinegar, salt, sugar, lemon juice, MUSTARD).
Present allergens: Cereals containing GLUTEN, EGGS, MUSTARD.
Possible traces: May contain traces of MILK, SOY, SESAME, NUTS (based on technical sheets of semi-finished products used, such as bread).

Storage Data

Fresh shredded chicken (raw/pre-packaged): Must be consumed within 48 hours of purchase or preparation.
Cooked shredded chicken: In the refrigerator (0-4°C), safe storage is 3-4 days.
Thawed product: If the shredded chicken or bread are thawed, the product cannot be refrozen and must be consumed within 24 hours.

Side Dishes

Patate Fritte

French Fries

1. French Fries

Basic ingredients: Potatoes, vegetable oil (peanut or sunflower), dextrose, corn starch and salt.
possible cross-contamination if fried in the same oil as breaded products (GLUTEN).

2. Accompanying Sauces Allergens:

Mayonnaise: Oil, eggs, vinegar or lemon juice, salt, mustard.
Ketchup: Tomato, sugar, vinegar, salt, aromas ( celery).
Rosa Sauce: Mayonnaise + Ketchup + possible crustacean (if used for cocktails) or yogurt (milk).
Mustard: Water, mustard seeds, vinegar, salt.
Maintenance:
1. Frozen French Fries (Pre-fried)
- In the Freezer (-18°C): Up to 12-24 months, or anyway within the expiry date indicated on the packaging.
- In the Ice Compartment (-6°C): Maximum 1 week.
- In the Refrigerator (0/+4°C): Once thawed, they must be consumed on the same day (within 24 hours) and must absolutely not be refrozen.

Verdura di Stagione

Seasonal Vegetables

ingredients:

Mixed vegetables (zucchini, carrots, peppers, aubergines, lettuce, tomato, cucumbers) .
seasonings. olive seed oil, vinegar, salt, pepper.
Storage Data for Seasonal Vegetables
For fresh fruit and vegetables, the regulation does not impose a strict expiry date (like the TMC), but requires that hygiene and freshness conditions are guaranteed. Below are the average storage times reported in food safety manuals:
Type of Vegetable
Storage MethodOptimal TemperatureIndicative Duration
Large leaf (lettuce, chard) | Refrigerator (drawer) | 6-8°C | 2-3 days
Fresh vegetables (tomatoes, zucchini) | Refrigerator (drawer) | 6-8°C | Up to 7 days
Roots/Tubers (potatoes, carrots) | Pantry (dark place) | 13-15°C | 1-4 weeks
Cooked Vegetables | Refrigerator (upper shelves) | 2-4°C | 2-3 days
Vacuum-packed (Raw) | Refrigerator | 2-4°C | 5-7 days

Verdure Grigliate

Grilled Vegetables

Ingredients:

Vegetables in varying proportions (peppers, zucchini, aubergines, potatoes, onions), seasoned with extra virgin olive oil, salt, parsley, garlic.

Storage method:
Standard Storage Data
- Refrigerator Temperature: Cooked vegetables (grilled) must be stored at a temperature between +2°C and +4°C.
- Duration (Shelf-life): Under refrigeration, the maximum recommended period is 2-3 days in an airtight container.
- Freezing: If blast-chilled and frozen correctly on site (following the self-control manual), the duration can extend up to 5 months at -18°C.

The Kids Menu

Nuggets dui Pollo

Chicken Nuggets

ingredients :

Meat: Chicken breast.
Breading: Wheat flour (gluten), corn flour, wheat starch, water, yeast, salt, dextrose.
Spices and Additives: Garlic and onion powder, paprika, turmeric, raising agents (E450, E500).
Pre-frying: Sunflower seed oil, rapeseed or soy oil.
Common allergens: Gluten (wheat). Possible traces of milk, eggs, celery, mustard or soy depending on the production process.

2. French Fries

Ingredients: Potatoes (approx. 97%), vegetable oils (sunflower, palm or rapeseed) and dextrose (often used to ensure golden colour).
Allergens: "possible traces" of milk, mustard, soy or celery indicated by the manufacturer in the technical sheet.

3. Frying Oil

Sunflower seed oil and any related allergens.
Allergens: soy and peanuts.

Mandatory and Recommended Storage Data

Storage temperature:
- Frozen product: Must be stored at a temperature equal to or below -18°C.
- Fresh/thawed product: Must be kept in the refrigerator between 0°C and +4°C.
Post-thawing duration: Once thawed, the nuggets must be consumed within 24 hours and must never be refrozen.
Shelf-life of cooked product: If the nuggets are prepared and then stored, the recommended duration in the refrigerator is 3-4 days.

Milanese di Pollo con Patatine

Chicken Milanese with French Fries

1. Ingredients and Allergens

Cotoletta : Chicken breast, wheat flour, eggs, breadcrumbs (gluten, sale, natural aromas.
Allergens :Cereals (gluten), Eggs, traces of Milk or Soy.

French Fries : Potatoes, sunflower or peanut seed oil, salt.
Allergens. Peanuts (if fried in peanut oil ).

Breading |:May contain parmesan or starch.
Allergens : Milk (if cheese present).

1. Refrigerator Storage (Cooked Product)

Temperature: Between 0°C and +4°C.
Duration (Shelf-life): Generally 3-4 days if stored in airtight containers.
Method: Store in closed containers to avoid cross-contamination, preferably on the upper shelves of the fridge (dedicated to ready-to-eat foods).

2. Freezer Storage (Cooked Product)

Temperature: -18°C or lower.
Duration: Cooked chicken and French fries maintain quality for 2-3 months.
Note: Once thawed, the product must not be refrozen.

Chicken Milanese with French Fries image

Gordon Bleu con Patatine

Gordon Bleu with French Fries

Ingredients:
Cordon Bleu Ingredients | Chicken breast (or turkey), cooked ham (pork meat, salt, dextrose, aromas), melted cheese (MILK, rennet, salt), breading ( WHEAT flour, water, yeast, salt, spices)
French Fries Ingredients | Potatoes, vegetable oil (palm or sunflower), salt
Allergens | GLUTEN (wheat), MILK and derivatives, EGGS (if used for breading). May contain traces of SOY, CELERY

Storage method (Raw/Frozen product)

Storage temperature: Must be kept below –18°C without interruption of the cold chain.
Thawing: If necessary, must occur in the refrigerator at a temperature between 0°C and +4°C.
After thawing: The product must be consumed within 24 hours and must never be refrozen.

Cooked product storage

For leftovers or management of the already cooked product, the safe storage times in the gastronomic field are as follows:

In refrigerator (0/+4°C): Cooked cordon bleu can be stored in airtight containers for a maximum of 2 days. French fries, although losing crispness, can be stored for up to 3 days.
Reheating: Before consumption, the product must be adequately reheated. For cordon bleu, it is recommended to heat for about 10 minutes in an oven at 100°C to restore consistency.

Desserts

Mousse al Limone*

Lemon Mousse*

Ingredients:
Cream (contains MILK), Italian meringue (sugar, EGG white), lemon juice, sugar, water, food gelatine (may contain sulphites), lemon zest.

Present allergens: MILK and milk-based products, EGGS and egg-based products.
Potential traces (Cross-contamination): May contain traces of NUTS, GLUTEN, SOY.
Technical data for storage
- Storage temperature (Fresh): Must be kept between 0°C and +4°C.
- Duration (Shelf-life): In the refrigerator, the product is generally stored for a maximum of 2-3 days.
- Frozen product management: If the product is purchased frozen, storage is at -18°C with a shelf life of up to 12 months. Once thawed (in approximately 5-24 hours at 0/+4°C), it must be consumed within 3 days and must not be refrozen.
- Ambient temperature: If displayed outside the fridge, it must be consumed on the same day to avoid alterations of the cream and milk derivatives.

Tartufo Bianco*

White Truffle*

Ingredients:
Base: Skimmed milk powder, reconstituted, sugar, vegetable fats (usually coconut), glucose syrup.
Characteristics: Meringue granules (wheat starch, egg white), cream, egg yolk, instant coffee (often in the heart of the truffle), Marsala wine.
Additives: Thickeners such as carob seed flour (E410) or guar gum (E412), emulsifiers (mono- and diglycerides of fatty acids E471).

Allergens :

Milk and milk-based products.
Eggs and egg-based products.
Cereals containing gluten (wheat in the meringue or as starch).
Sulphur dioxide (if present in Marsala wine above 10mg/l).
Possible traces: Nuts, soy.

Storage Data for the Ingredient Book

Storage temperature: Must be kept at a temperature equal to or below -18°C.

Shelf-life (Duration): Usually 18-24 months from the production date, if stored correctly sealed in the original packaging.
Minimum Storage Term (TMC): The date indicated on the packaging must be indicated ("to be consumed preferably by...").
Post-opening management: Once removed from the freezer, the product must be consumed immediately. Never refreeze the product after thawing.

Tartufo Nero*

Black Truffle*

Ingredients:
Ice Cream Base: Reconstituted skimmed milk, sugar, cream, coconut oil, glucose syrup.
Flavoring: Lean cocoa powder, dark chocolate (cocoa paste, cocoa butter, soy lecithin), hazelnut paste.
Finishing: Bitter cocoa powder for coating, chopped hazelnuts, optional powdered sugar.
Additives: Emulsifiers (e.g. mono- and diglycerides of fatty acids E471), thickeners (carob seed flour, guar gum, sodium alginate).

2. Allergens :

Milk and milk-based products.
Eggs (if present in the ice cream or cream).
Nuts (hazelnuts).
Soy (usually as lecithin in chocolate).
Gluten (possible traces if present in granules or biscuits)

2. Storage Data

Temperature: Store at -18°C (frozen product).
Expiry (TMC): Usually 18-24 months from production date if kept in the cold chain.
After Thawing: The product must not be refrozen once thawed. If served as semi-frozen, it should be consumed immediately or stored in the refrigerator for a very short time (usually a few hours, according to the manufacturer's technical sheet).

Tiramisu*

Ingredients :
Mascarpone Cream: Mascarpone (MILK, cream, acidity regulator), sugar, EGGS (yolk and/or pasteurized white).
Biscuits (Savoiardi): WHEAT flour (contains GLUTEN), sugar, fresh EGGS, raising agents, aromas.
Soaking: Coffee (water, soluble coffee or moka), optional liqueur or sugar.
Decoration: Bitter cocoa powder.

Allergens :

Allergenic Ingredient Corresponding
Wheat flour / Savoiardi | CEREALS CONTAINING GLUTEN
Eggs / Pasteurized yolk | EGGS AND EGG-BASED PRODUCTS
Mascarpone / Cream / Milk | MILK AND MILK-BASED PRODUCTS
Possible traces (Cross-contamination) | Nuts, Soy

1. Storage Times

Strudel alle Mele*

Apple Strudel*

Ingredients :

Dough: Soft wheat flour (type 00), water, vegetable oil (or butter/margarine), fresh eggs, salt.
Filling: Apples , granulated or cane sugar, sultana raisins, pine nuts, breadcrumbs (wheat flour, yeast, salt), butter, cinnamon powder, lemon juice and zest.
Optional extras: powdered sugar for decoration.

2. Allergens:

Cereals containing gluten: Soft wheat flour (in the dough and breadcrumbs).
Eggs: Present in the dough or used to brush the surface.
Milk and derivatives: Butter or milk proteins (if present in margarine or as a direct ingredient).
Nuts: Pine nuts and/or walnuts.
Sulphur dioxide and sulphites: May be present as residue in treated sultana raisins.

Storage Data

Fresh Cooked Product: Usually stored for 2-3 days. To maintain freshness, it is advisable to keep it in an airtight container or wrapped in cling film in a cool place (refrigerator).
Ambient Temperature: Tolerated for approximately 24 hours if protected under a glass bell, after which it is preferable to move to the refrigerator.
Frozen Product (Raw or Cooked): Professional storage lasts up to 18 months at a temperature of -18°C. Once thawed, it must be consumed within 24 hours and must not be refrozen.

Strudel di Frutta Mista*

Mixed Fruit Strudel*

Ingredients:
Dough Ingredients: Soft WHEAT flour type "00", water, vegetable margarine [vegetable oils and fats (palm, sunflower, SOY, rapeseed), water, salt, emulsifiers (E471), acidity regulator (citric acid), aromas], fresh pasteurized EGGS, salt.
Filling Ingredients: Mixed fruit in variable proportion (apples, berries, sour cherries), granulated sugar, breadcrumbs (soft WHEAT flour type "0", water, salt, brewer's yeast), sultana raisins (contains SULPHUR DIOXIDE/SULPHITES), NUTS (pine nuts, WALNUTS), cinnamon, lemon zest.
Possible traces: May contain traces of MILK, PEANUTS, SESAME, LUPINS.
Storage: If the product is fresh, it must be kept at a temperature of 6-8°C; if frozen, it must not be refrozen once thawed.

1. Standard Storage Parameters

Ambient Temperature: The freshly baked strudel can be stored for about 1 day at ambient temperature, ideally under a glass bell to preserve its fragrance.
Refrigeration: In the refrigerator, the product must be stored in an airtight container for 2-3 days.
Thawed Product: If the strudel is sold after being thawed (but already cooked), it must be consumed strictly within 24 hours and cannot be refrozen.