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Tomato purée (or passata) is a very versatile ingredient, and one of the fundamental foods used to make many Made in Italy recipes, as well as many others, from pasta sauces to the basic condiments for pizzas, as well as being used in various meat-based main courses or vegetarian dishes. It is made exclusively from fresh tomatoes, and only high-quality, whole products are used, not waste from other processes, such as peeled tomatoes, which are instead recovered in the production of concentrates. Tomato purée can be defined as the juice or pulp of concentrated tomatoes without skin or seeds and is the result of a cold or hot extraction method whose resulting raw material is then thickened in evaporators. Carefully selecting the tomatoes used in the production of passata is crucial, as it can affect the quality and durability of the finished product. The selection criteria include ripeness and the absence of imperfections and defects. Deep red, ripe tomatoes with a higher

Semiautomatic table top sealer with electric pedal and impulse sealing bar (resistance is heated for a few seconds), suitable for closing bags of plastic material heat-sealable. The closing of the sealing bars by pressing the pedal electric with solenoid allows the operator to have both hands free and for increased production, just select the automatic cycle with timed closure. The timers for adjusting the welding and cooling ensure maximum reliability of each type of material. Simple to use, requires no preheating. Maximum thickness. weldable 0.20 mm. (0.40 mm. Overall)

The SCREENING BUCKET, thanks to its powerful rotation, allows you to screen the material, isolating the smallest fragments from the rest. Particularly suitable for selecting the material during excavation, reclaiming land in which there are boulders and debris of various kinds, selecting pebbles taken from watercourses and used for the construction of containment gabions, selecting the excavation product for the reuse of conducted. The bucket is made of Hardox 400: a highly resistant material with invaluable productivity.

A flexible business structure that combines experience and creativity, in-depth knowledge of markets and trends on one hand, and suppliers, materials and treatments on the other. This means we can carefully assess the feasibility of every design project, steering it towards success. Our business division follows clients who already have their own style, market and trends, simplifying the optimisation of processes through the selection of the best possible fabrics and the most suitable types of treatment process. Our pro-active business division offers exclusive consultancy services on design and trends to clients who require them throughout the production process. With eyes open for trends in the world’s fashion capitals, this team can guarantee

The Reuza Extra Virgin is born from the union between two highly prized Italian cultivars, with rather different effects: the Biancolilla olive and the Taggiasca olive. Extra virgin olive oil · 100% Italian oil – cold extracted · Obtained from Biancolilla olive and Taggiasca olive · Sweet and aromatic, an excellent condiment for salads and crudites, Reuza is a highly selected product: it combines the aromatic notes of the Biancolilla olive with the sweetness of the Taggiasca olive. The result is surprising and very pleasant. The name “Reuza”, Rose in Ligurian dialect, refers to a perfumed oil, just like a flower. The olives are harvested by hand in the months of November and December. The oil extraction is carried out with the utmost care, strictly cold.

The Extra Virgin Rêuza is born from the union between two Italian cultivars of great value, and the effects quite different from each other: the Biancolilla Olive and the Taggiasca Olive Extra Virgin Olive Oil · 100% Italian Oil – cold extracted · Obtained from Biancolilla olives and Taggiasca olives · Sweet and aromatic, excellent dressing for salads and crudites Rêuza is a highly selected product: it combines the aromatic notes of the Biancolilla olive with the sweetness of the Taggiasca olive. The result is surprising and very pleasant. The name “Rêuza”, Rose in Ligurian dialect, refers to a perfumed oil, just like a flower. The olives are harvested by hand in the months of November and December. The oil extraction is carried out with the utmost care, strictly cold.

Product Selection Guide for glass dryuse chopped strands for Thermoplastic and Thermoset reinforcement. Combining performance & processing excellence Efficient fit for a wide range of PBT formulations Makes feeding & handling easy tasks Matches natural color applications General purpose use & versatility Strong performance in impact modified PA high performance compounds Excellent dry as molded (DAM) properties High hydrolysis resistance For impact modified PA high performance compounds Enabling metal substitution in exposed to glycol applications Smaller, hotter engines Meets European Food Contact Regulation 10/2011 Up to +26% improved impact strength Potential alternatives to engineered materials (GF PA & LFTPP) Enabling PP compound optimization *Numbers and data generated at Owens Corning laboratory, Chambéry. Actual results may vary depending on equipment and material used.

The Arzentu Extra Virgin Olive Oil is born from the union between two highly prized Italian cultivars: Oliva Peranzana and Oliva Taggiasca Extra Virgin Olive Oil · 100% Italian Oil – cold extracted · Obtained from Peranzana olive and Taggiasca olive · Excellent condiment for the most delicate dishes Arzentu is a highly selected, gentle and fragrant product that combines the distinctive characteristics of the Taggiasca olive and the Peranzana olive: they are both cultivars that produce very fruity oils: the very sweet Taggiasco, the Peranzana Extra with spicy notes a little more pronounced. The combination is very pleasant. The name “Arzenrtu” Argento in Ligurian dialect refers to a noble product, but with a vibrant note, in its name and flavour. The olives are harvested by hand in the months of November and December. The oil extraction is carried out with the utmost care, strictly cold.

The Arzentu Extra Virgin Olive Oil is born from the union between two highly prized Italian cultivars: Oliva Peranzana and Oliva Taggiasca Extra Virgin Olive Oil · 100% Italian Oil – cold extracted · Obtained from Peranzana olive and Taggiasca olive · Excellent condiment for the most delicate dishes Arzentu is a highly selected, gentle and fragrant product that combines the distinctive characteristics of the Taggiasca olive and the Peranzana olive: they are both cultivars that produce very fruity oils: the very sweet Taggiasco, the Peranzana Extra with spicy notes a little more pronounced. The combination is very pleasant. The name “Arzenrtu” Argento in Ligurian dialect refers to a noble product, but with a vibrant note, in its name and flavour. The olives are harvested by hand in the months of November and December. The oil extraction is carried out with the utmost care, strictly cold.

The Arzentu Extra Virgin Olive Oil is born from the union between two highly prized Italian cultivars: Oliva Peranzana and Oliva Taggiasca Extra Virgin Olive Oil · 100% Italian Oil – cold extracted · Obtained from Peranzana olive and Taggiasca olive · Excellent condiment for the most delicate dishes Arzentu is a highly selected, gentle and fragrant product that combines the distinctive characteristics of the Taggiasca olive and the Peranzana olive: they are both cultivars that produce very fruity oils: the very sweet Taggiasco, the Peranzana Extra with spicy notes a little more pronounced. The combination is very pleasant. The name “Arzenrtu” Argento in Ligurian dialect refers to a noble product, but with a vibrant note, in its name and flavour. The olives are harvested by hand in the months of November and December. The oil extraction is carried out with the utmost care, strictly cold.