In the midst of a complex phase for the Italian restaurant industry, marked by difficulties in finding qualified staff, rising energy costs, increasing rents and increasingly reduced margins, the foodservice sector is also focusing on operational solutions designed to ease the workload of professional kitchens. In this context comes the proposal from Mancin Nadia Srl, a Veneto-based company specialized in seafood preserves and seafood gastronomy, which will present its latest innovations at Tuttofood, Hall 2 – Stand P07.
In recent years, the company has developed a line dedicated to the Horeca channel based on refrigerated gastronomic pouches containing ready-to-use seafood dishes. The goal is to provide a concrete tool for restaurants, bistros, hotels, pubs, delicatessens, beach resorts, wine bars and professional kitchens that are now required to manage increasingly fast services with reduced staff and high operating costs.
These are already cooked and refrigerated preparations that allow seafood dishes to be served in just a few minutes, while maintaining a proposal linked to the Italian gastronomic tradition. The line includes specialties such as octopus with potatoes, Luciana-style octopus, cuttlefish with peas, stewed cuttlefish, Taranto-style mussels and “Base Mare” preparations, ready-made appetizers to be served as they are or customized. Among the new products presented is also “Cotto di Mare”, a versatile proposal that can be used both as a ready seafood stew, served with its clam broth, and as a seafood sauce for risotto, linguine, spaghetti or fregola.
Production takes place inside the new facility inaugurated by Mancin Nadia Srl, equipped with state-of-the-art systems and developed through technological investments aimed at high standards in hygiene, food safety and consistent quality.
The operational system promoted by the company is based on speed of use: in the case of appetizers it is enough to open the pouch, drain and serve, while for ready meals it is sufficient to heat the product for a few minutes before serving. A method that allows preparation times to be reduced, waste to be limited, portions to be controlled precisely and personnel and energy-related costs to be eased.
Among the highlighted aspects is also the possibility of guaranteeing service continuity at a time when many businesses struggle to find highly specialized personnel. The idea is not to replace kitchen work, but to provide tools that allow businesses to maintain consistent standards, service reliability and economic sustainability in an increasingly competitive market.
According to Mancin Nadia Srl, the future of foodservice will increasingly move toward high-service solutions capable of simplifying the work of professional kitchens without sacrificing the identity of Italian cuisine and product recognizability.
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