To serve the best quality, Cannone Alimentari spa has put in place an accurate control system that can be traced back to a set of processes and actions to organize and manage the value of the products.
It all starts with the raw materials: the producers are selected by Cannone technicians who carry out analyzes and checks on the entire production chain. Samples are taken in the field, before collection, at the entrance to the processing plants and during the processing phases.
Constant checks guarantee the quality of the raw materials and keep their organoleptic characteristics unaltered.
Cannone production line is varied and offers solutions for different types of use and catering sectors (from large-scale distribution to HORECA). Glass jars, milk, bags and trays ensure taste and freshness in the ideal format.
The flagship products by Cannone are olives and artichokes, alongside tomatoes and aubergines, prepared and processed according to unique recipes and original combinations, which enhance all the taste of the good Earth.
A delicious side dish of vegetables fresh, which promises scents and natural flavors. Cooked in vinegar and packaged in sunflower oil to garnish croutons and canapés or one colorful decoration for a plate of mixed cold cuts.
Crunchy, sweet and tasty, the sweet and sour "borettane" onions they are ideal to accompany cold cuts and cheeses. They are processed since fresh and blanched in second vinegar the traditional Parmesan recipe.
The pickle par excellence, tender and fragrant as an appetizer or aperitif, it turns out to be a garnish perfect on homemade pizza, next to olives, peppers and mushrooms, for a four seasons a rule of art.
Soft, delicate and already cut to wedges, peasant artichokes yes always present at the moment right, when you need a delicious appetizer, on the occasion of a aperitif, in the picnic basket. A first fruits of which the dispensation cannot do without.
Curcumaglio Ortoconserviera also means innovation and research of unique products for our well-being! In collaboration with the University of Camerino, the idea of "Curcumaglio" was born, cloves of garlic "that don't taste like garlic", in synergy with linseed and turmeric. The University study showed that the company's patented marinating process keeps...
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