There are stories that precede other stories, projects that contain within themselves others that mature undercover and that emerge at the right moment. The Cappellini Family, which has been active for years in the wholesale and retail distribution of fresh fruit and vegetables, observes in 2019 a change in the way vegetables are consumed in shops: semi-processed products, prepared to be cooked only or regenerated, is growing strongly. 

THE LAB
And like all companies that are attentive to the needs of the market, Cappellini decided to start a parallel project, overseen by Francesca and Luca Cappellini: a vegetable processing lab that could offer the shops the product that they were preparing themselves, but that was considerably time-consuming and with little control over costs for them. From there to a product also suitable for restaurant field, the step is short. 

Thus was born a line of genuine, almost exclusively domestic and totally preservative-free vegetables. A ready-to-sell product that combines convenience and quality: a high end side dish for shops and a versatile semi-finished product for restaurant owners. The vegetables retain all their organoleptic and taste characteristics, vibrant colours, intense flavours and a unique texture. 

At the beginning of June, we went to Desio (Monza-Brianza, Lombardia) to visit the company, but primarily to meet the people and better understand the production process. Francesca and Luca impressed us with their resourcefulness, their strong market outlook, and their desire to offer a line of healthy, preservative-free products geared to the needs of today's clients. This is a very small company, but one that is preparing for the next leap in growth. 

THE PROCESSING
It was impressive to see inside the processing workshop, how artichokes, for example, are prepared, trying to find the trade-off between preparation time and internal logistics. The company has developed a highly specialised and innovative production line using a technological process based entirely on vacuum cooking and low temperatures.

The starting point is always a fresh, controlled raw material sourced from trusted, mainly Italian producers. Cappellini products are processed artisanally, with strong manual intervention and great attention to selection, cleaning, cutting, cooking and, where envisaged, creating recipes.

The vegetables we have chosen are only lightly salted, and therefore leave room for customisation and different seasoning criteria; they can even be eaten as they are, either cold or reheated. The bags are suitable for microwaving, just make a slight hole in the bag itself. 

A product line, therefore, that brings vegetables into daily life even for those who do not have the time to prepare and cook them. 

THE VEGETABLES
Let us therefore make a quick round-up of the first additions, to be followed by others in the coming weeks! A selection of vegetables for the spezialised shop, both in 250 g self-service format and in 1 kg format for the deli counter or food service.

Artichokes: this reference is a best seller, preparing artichoke at home or in a restaurant is a real commitment! There are 8 halves in a pack meant to be eaten as they are, to stuff a pizza or to stir-fry ready in 5 minutes. Soft, with limited astringency and tender flesh. They are cooked with the addition of a drizzle of EVO oil.

Green asparagus: 8/9 asparagus cleaned and peeled by hand. One of the best-selling references, for the same reasons as the artichoke. The asparagus is firm and crispy and can be used whole without waste. Countless uses in the kitchen, delicious with melted butter and Parmigiano Reggiano DOP and on a white pizza with guanciale and Deviled Eggs.

Herbs and Spinach: they retain both their crunchiness and original colour. Inside the bag is also the water released by the vegetable, useful for preparing a quick side dish or even for stuffing piadinas, focaccias for stuffing ravioli.

Courgettes: cut into round slices, the simplest reference and perhaps also among the most surprising in taste and texture. Green and still crispy on the outside, soft but not flaky on the inside.

Green beans, potatoes and carrots: carefully cut to ensure perfect cooking of the individual vegetables. They impress with their consistency and respect for flavour. Ready to be simply seasoned as desired or stir-fried.

Fennel: stalks rich in their own cooking water. The flavour is fresh, the texture has just the right balance between soft and crunchy. A stir-fry with butter, breadcrumbs and grated cheese - don't you want to prepare it?

In addition to the retail proposal, there are three references designed more specifically for restaurants.

Potatoes with skin: 1 kg of potatoes cubed into regular 2.5x2.5 cm pieces, cooked to 90 % and ready to be just finished in the oven at 220°C for 10 to 15 minutes or quickly in a frying pan.

Mix for Olivier Salad: Cappellini's references include some specific ones, such as this diced potato, carrot and pea mixture made to prepare your own Olivier Salad. It is recommended to drain the vegetables before mixing them with mayonnaise.

Chickpea hummus: perhaps the international dish that has conquered Italian palates the most in the last three years. A proper hummus, with a rough but soft texture. With a barely noticeable acidity due to the presence of lemon juice and a toasted hint of tahina.