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COOKING
As shown in the above photograph, Alimentari Radice S.r.l. uses modern steam ovens equipped with the most sophisticated technology or cooking vessels used to cook beef tongue and veal nervetti.
During the cooking process typical changes of the meat take place which obtain a homogeneous finished product with perfect organoleptic properties.
After the cooking stage the products are placed in appropriate cells in which the temperature is lowered, so as to avoid the proliferation of bacteria.
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