(A19_069_2015_0690131_104) DEVELOPMENT OF A NEW ORGANISATION FOR THE MARKETING OF NOVEL FOODS ‘REGIONAL TRADITIONAL RECIPES OF EXCELLENCE’ (Q2065751)
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Project Q2065751 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | (A19_069_2015_0690131_104) DEVELOPMENT OF A NEW ORGANISATION FOR THE MARKETING OF NOVEL FOODS ‘REGIONAL TRADITIONAL RECIPES OF EXCELLENCE’ |
Project Q2065751 in Italy |
Statements
58,380.3 Euro
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116,760.6 Euro
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50.0 percent
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5 June 2015
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21 May 2018
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5 June 2018
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RISTORART TOSCANA S.R.L.
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Q292228 (Deleted Item)
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43°46'11.53"N, 11°15'20.09"E
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LA RISTORART TOSCANA S.R.L. HA SEDE LEGALE IN PRATO E SVOLGE LA PROPRIA ATTIVIT? IN PI? SEDI SUL TERRITORIO REGIONALE I CLIENTI CUI RISTORART SI RIVOLGE PRINCIPALMENTE SONO: PUBBLICHE AMMINISTRAZIONI, AZIENDE PRIVATE, ENTI PUBBLICI E PRIVATI PER LA FORNITURA DI PASTI VEICOLATI E NON PER LA RISTORAZIONE COLLETTIVA. L?AZIENDA SI RIVOLGE AI CLIENTI ATTRAVERSO SERVIZI DI RISTORAZIONE SCOLASTICA ED AZIENDALE, RISTORAZIONE PER LA TERZA ET?, RISTORAZIONE OSPEDALIERA, SERVIZI DI CATERING IN RELAZIONE ALLA MAGGIOR COMPETITIVIT? RICHIESTA DAL MERCATO, RISTORART HA INTENZIONE DI SVILUPPARE UNA STRUTTURA ORGANIZZATIVA PER LA COMMERCIALIZZAZIONE E PRODUZIONE DI PRODOTTI GASTRONOMICI REALIZZATI IN ATMOSFERA MODIFICATA (ATM). IL PROCESSO PRODUTTIVO IN ATM PERMETTE DI REALIZZARE UNA PRODOTTO GASTRONOMICO CHE CONSERVATO A TEMPERATURA DI 3-4 ?C, PU? ESSERE ?RIGENERATO? MANTENENDO TUTTE LE CARATTERISTICHE ORGANOLETTICHE E NUTRIZIONALI DEL PRODOTTO ?FRESCO? APPENA CUCINATO ANCHE DOPO UN PERIODO DI TEMPO R (Italian)
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RISTORART TOSCANA S.R.L. HAS ITS LEGAL SEAT IN GRASSLAND AND CARRIES OUT ITS ACTIVITY? IN THE IP? HEADQUARTERS ON THE REGIONAL TERRITORY, THE CLIENTS TO WHICH RISTURAR IS MAINLY TARGETED ARE: PUBLIC ADMINISTRATIONS, PRIVATE COMPANIES, PUBLIC AND PRIVATE ENTITIES TO PROVIDE MEALS AND NOT FOR MASS CATERING. DOES L REFER TO CLIENTS THROUGH SCHOOL AND COMPANY RESTAURANT SERVICES, CATERING FOR THE THIRD ET? HOSPITAL CATERING, CATERING SERVICES IN RELATION TO THE GREATER COMPETITIVENESS? MARKET DEMAND, RTOURT INTENDS TO DEVELOP AN ORGANISATIONAL STRUCTURE FOR THE MARKETING AND PRODUCTION OF FOODS PRODUCED IN AN AMENDED ATMOSPHERE (ATM). DOES THE ATM PRODUCTION PROCESS MAKE IT POSSIBLE TO PRODUCE A GASTRONOMIC PRODUCT THAT IS STORED AT A TEMPERATURE OF 3-4? ARE THEY REGENERATED? KEEPING ALL THE ORGANOLEPTIC AND NUTRITIONAL CHARACTERISTICS OF THE PRODUCT, FRESH? ONLY COOKED AFTER A PERIOD OF R (English)
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Identifiers
D52C15000790009
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