Sous-Vide show cooking with food blogger Stefano Cavada at the Salus Center in Tisens near Merano

A day dedicated to the unique taste: The sous-vide show cooking with Stefano Cavada

20.11.2019 - Italy

On Tuesday, 19th November at the Salus Center in Tisens, the curtain fell for the last occurrence of Markas’ event series to promote a healthy lifestyle. In this occasion, the event organisers came up with something very special: a live show cooking with the South Tyrolean food blogger Stefano Cavada, who also took part in both previously organized events of Markas.

In order to show what can be created with vacuum cooked products, Cavada realized delicious recipes using the sous-vide foods from Markas. During the event, the patients of the Salus Center had the possibility to learn more about the innovative cooking process and its advantages. The show cooking was finally followed by a rich buffet where the participants had the opportunity to taste its protagonists: vacuum cooked porchetta, radicchio, roast beef and apples which have been produced in the cooking centre of Vigasio. 
Sous-Vide cooking center of Vigasio near Verona

The quality of the Michelin starred cuisine is revolutionising the communal catering service

With its high-quality and vacuum cooked products, Markas introduces the excellence of Michelin starred cuisine into the branch of community catering and sets new benchmarks for quality standards in the world of canteen meals. The focus is on obtaining tastier foods and best-preserved nutrients thanks to the sous-vide cooking method. Always in quest of the best innovative solutions and value creation to its offer, Markas decided to launch this innovative cooking process at the canteens of schools, universities, hospitals, retirement and nursing homes as well as company canteens supplied by the corporation.

Markas’ sous-vide products are produced at the cooking center of Vigasio (near Verona), which was built on this purpose in 2017. On a total surface of 3.000 m2, the staff of Vigasio prepares around 30.000 dishes every day which are based on 12 different types of white and red meat and 8 types of vegetables and fruits. 
Sous-vide products of Markas

A closer look at the sous-vide cooking method

Vacuum cooking has several sensorial advantages for the end user: a study conducted by Markas together with SSICA, a test centre of the food preservation industry in Parma, showed, that vacuum cooked foods taste fresher than those prepared with a traditional cooking method. Thus, sous-vide cooked meat proved to be tender and juicier and the vegetables crisper and fresher – all this, without using any additional spice fats.

“Also the nutritional aspect of cooking with the sous-vide method is very important.” says Armin Boschetto, head of the food department at Markas. “In the course of the study, chemical analyses showed, that cooking sous-vide preserves thermolabile and sensitive nutrients that would otherwise be lost. A fact that allows us to guarantee an extremely high food quality as well as food safety and hygiene to our clients."


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