Triangles with monkfish

Why a deep-frozen product?
Cold is the only natural preservative available to humans.
Without the use of added preservatives, deep-freezing allows to keep unchanged for a period of 18 months all the organoleptic qualities of the product, from its delicacy to ifs firmness, from consistency to taste.
Freezing, in fact, by rapidly cooling the product, allows to maintain intact the biological structure of the food. Keeping the temperature below -18°C strongly slows down the chemical and enzymatic reactions and the microbial development becomes practically zero.
Last note, no less important, the frozen pasta allows to reduce the waste, allowing to pick up from the bag only the necessary quantity of food, without any perishability risk for the remaining product, which can continue to be kept in the freezer until the expiry date.
Moreover, being frozen and pasteurized, our pasta has reduced cooking times.