Frozen, the future of confectionery

Pastry is undergoing a transformation, with one of the key players in this change being the concept of frozen. 

This refers to a process where a product is frozen or blast chilled at specific temperatures, preserving its organoleptic characteristics and quality.

Once synonymous with "vegetables", it now signifies innovation, food safety, and accessibility. Not only does it protect and preserve the properties of products, but it also elevates the art of pastry-making by blending tradition and technology.

Through rapid temperature reduction, the true aroma of the ingredients is maintained, preventing the dessert from undergoing any alterations. Rapid freezing halts bacterial growth, ensuring extremely high hygienic standards. Isn’t this an extraordinary advantage for those who strive to offer their customers the very best?

Establishing a dialogue between creativity and technology, innovative ideas and new tools, along with sensitivity and production capacity, is the current great challenge in the food market. The haute cuisine sector and industry, if put in the conditions to work in a synergistic and collaborative way, can really make a difference on quality and taste but also on the dissemination of these values to as many people as possible.

The concept of making quality accessible to the masses is dear to one of Italy’s most visionary chefs, Niko Romito. From the research kitchen of his 3 Michelin-starred restaurant in Abruzzo, he has developed a versatile gastronomic approach focused on quality, aimed at the general public. A prime example is ALT Stazione del Gusto, a roadside dining model featuring a culinary offering grounded in the quality and flavour of raw ingredients and domestic dishes reimagined with Romito’s contemporary touch.

Launched in Abruzzo in 2018 from the chef’s vision, it is now a collaboration with Enilive, embracing the project's values and aiming to expand this model both in Italy and abroad. The strength of ALT and similar scalable projects lies in standardising recipes and processes. Romito shares creative protocols with his partner companies, enabling them to produce his recipes on a large scale and deliver the same product as conceived to all outlets.

Through careful selection of raw ingredients and the application of freezing technology in the production process, we are able to preserve the product's characteristics perfectly, transport and distribute it, and upon defrosting, ensure the same taste experience as when fresh.

Technology allows us to do precisely that: maintain high hygienic standards and offering products that, once ready for consumption, are as fragrant as if they had just been made.

Frozen products allow you to serve high-quality desserts without compromise and with guaranteed food safety. A tangible opportunity to provide your customers with a modern, delicious, and secure experience every day, at any time.