INGREDIENTS

• Carrot 1
• Celery 1
• Cauliflower 1
• Red pepper 1
• Purple caulflower 1
• Daikon 1
• Water 500 gr
• White wine 500 gr
• Vinar 250 gr
• Fine salt 30 gr
• Sugar 100 gr

With waveco® we can also, with certainty and in a short time, ferment food; obtaining a product that has exalted its qualities without using chemical activators and in total food safety. But the most interesting thing is that the vegetables have not undergone a cooking process, they remain intact under the nutritional aspect, giving us new tastes and new textures.

PROCEDURE
Prepare the grafting liquid: Combine water, white wine, vinegar, salt and sugar and bring to a boil and cool. Peel the vegetables and cut into strips, put them individually in vacuum bags, cover with the grafting liquid and mature: Carrot 90 minutes, Cauliflower 90 minutes, Red pepper 30 minutes, Celery 30 minutes, Daikon 90 minutes, Purple cauliflower 120 minutes.

Chef: Carmine Calò / Corporate & Consulting Chef di ncg

CHEF'S COMMENTS:
“Thanks to induced maturation© we can prepare pickled vegetables in absolute food safety and without cooking the vegetables. The process also lets us also achieve quickly achieve a uniform marinade to enhance flavour and colour.”

INGREDIENTS

• Mix fruit to be candied
• Sugar 650 gr
• Glucose 50 gr
• water 225 gr

Candying is a very ancient method of preservation that is achieved by substituting the water present, for example in fruit, with sugar by osmosis. This is a long process that uses heat to achieve the candying. With induced maturation© we can osmotize the fruit or vegetables without using heat and at the end of the process we achieve a product that kept all its properties and has increased flavour and taste in a short time. Furthermore, the colour remains unchanged, as does its texture

PROCEDURE
Create a syrup with sugar, water and glucose, cut the fruit at your pleasure and place them in the sous vide bag, cover it with the syrup and let it mature for 90 minutes. Drain the fruit and save the syrup, dehydrate the fruit at 40 degrees for 4 hours, bring the syrup to 70°Brix, add sugar and then add the fruit and mature for 90 minutes. Repeat the operation until the syrup has stabilized at 70°Brix

Chef: Valerio Centofanti / Ristorante l’Angolo d’Abruzzo Carsoli (AQ)

CHEF COMMENTS:
 “Thanks to induced maturation© it is possible to prepare candied fruit and fermented food in less time and in total food security. All the foods keep their nutritional values intact and increase their durability without neglecting colours and taste that are inimitable without the use of the waveco®".

INGREDIENTS

• Beef entrecotte 300 gr
• Rosemary 1 branch

With waveco® we have the possibility to use and ennoble the less noble cuts of meat of the animal: we talk about the less fat and extremely fibrous ones that normally require long maturation and cooking and that lose fluids and consequently nutritional properties. At the end of the process with waveco®, which occurs without heat, we have a meat that has retained all its nutritional qualities, has not recorded weight loss and thanks to its innovative induced maturation© technique, we managed to dissolve the connective tissue obtaining a meat soft and succulent. waveco® helps in processes of standardization. At times, the origins of raw materials can be different for hundreds of reasons, from the time of harvesting a food, to the time of butchering or fishing, or simply a change in suppliers. Therefore, there are numerous variables. Induced maturation© brings the same level of consistency to any type of food, no matter what its original state, so that you can always serve guests the same raw material. Furthermore, the extremely simple process lets anyone achieve an excellent final result.

PROCEDURE
Put the entrecote in a vacuum bag with rosemary, seal in vacuum and induced maturation© for 60 minutes. Let stand for 20 minutes and then put in a hot bath at 35 degrees for 1 hour. Scald in the pan quickly.

Chef: Carmine Calò / Corporate & Consulting Chef di ncg

CHEF COMMENTS:
 “Thanks to induced maturation© we can use less-noble cuts of meat in the kitchen and still achieve an excellent result from the point of view of tenderness, flavour and shelf life, as well as preparation time and keeping the nutritional value of the food unchanged.”

INGREDIENTS

• CHickpeas 100 gr
• Water 400 gr

For Hummus

• Chickpeas 500 gr
• JUice of 3 lemons
• Garlic1 spicchio
• Tahina 150 gr
• Seed oil
• Salt

The secret to cooking dried legumes is to use a delicate cooking, slow and prolonged over time, over low heat, and after having done a period of time to soak in water to soften and rehydrate it is about 24 hours. Soaking is necessary and fundamental for the success of the preparation because the starch, and the soluble fibers contained inside the legumes, if not re-hydrated and subjected directly to heat of the heat treatment, react by hardening further making the unpleasant vegetables to eat. All of this is avoidable if you use waveco®. With the process we avoid soaking and reduce preparation times. The taste and consistency of legumes will also benefit. The real revolution is that the chickpeas, after the induced maturation©, can be consumed like this, without cooking, and they giving us new textures and new tastes that until now we did not know.

PROCEDURE
Put the chickpeas and water in a vacuum bag, induced maturation© for 120 minutes. For the matured chickpeas combine all the ingredients and blend until is ben creamy or desired.

Chef: Massimo Garofoli / Mescola - Civitanova Marche (MC)

CHEF'S COMMENTS:
“Thanks to induced maturation© it is possible to create chickpea emulsions with no need for softening and rehydrating them in water and perfect frying of the chickpeas, avoiding a long process of cooking and drying".

INGREDIENTS

• Fresh anchovies 200 gr
• water 500 gr
• White wine 500 gr
• Vinagar 250 gr
• Sugar 100 gr
• Fine salt 30 gr
• Extra vergin olive oil 200 gr
• Parsely 40 gr
• Tuft Parsely 1
• Garlic clove 1/2 

PROCEDURE
Clean the anchovies and freeze for 48 hours. Prepare a grafting liquid: adding water, wine, vinegar, sugar and salt, bring to a boil and cool. Prepare the flavored oil as follows: chop parsley garlic and capers, add the oil, put in a vacuum bag and mature for 40 minutes. Put the anchovies in a vacuum bag with the grafting liquid and induced maturation© for 25 minutes, drain and season with the flavored oil and the minced parsley.

Chef: Massimo Garofoli / Mescola - Civitanova Marche (MC)

CHEF'S COMMENTS:
 “Thanks to induced maturation© the times in which the anchovies stay in contact with the vinegar is very brief compared to the traditional method and therefore they do not dehydrate. The sardines marinate and do not lose their juices, becoming tender and succulent”.

Automatic and functional, it’s the most versatile version of waveco® . Its trolley structure and contained size make it easy to place and move it, which makes it ideal for catering and banqueting. Thanks to its automatic draining system, you can use it in fully programmable mode.

Practical and efficient, it’s the hidden, foldaway version of waveco®. With its compact design, it is built to be easily installed from the top downwards within any professional kitchen work surface. The after-sale service will provide all technical specifications in order to help manufacturers of industrial kitchens easily and correctly install the machine.

Easy to move, it is the most compact version of waveco ®. Its small size makes it suitable to be placed and used on any professional kitchen counter. In this version, the draining system is manual: the valve is placed in the lower, left side of the machine. Its position ensures easy water drainage, without getting in the way of the staff while attending to their tasks in the kitchen.

Our journey into Italian post-covid food service, in order to discover the benefits and solutions a waveco® machine can provide, thanks to the innovative technique of induced maturation©, continues in Telese Terme, in the heart of the ancient land of Sannio, where we met the Michelin-starred chef Giuseppe Iannotti, owner of the restaurant Krèsios.

Chef Giuseppe Iannotti’s restaurant is one of the temples of Italian cuisine: built inside a cosy country house, on the inside has a tasteful mix of ancient and modern elements. In his open-concept kitchens chef Iannotti, with the help of his exceptional brigade, creates dishes based on research and fantasy, using the best raw material from all over the world.

When we met him, he told us that he felt strong emotions when he was finally able to get back to his kitchen after lockdown: “It was so touching – explains chef Iannotti – we reopened the restaurant on the first days of June. Unlike some of my colleagues, I was quite lucky: during lockdown, as I live above my lab, I could keep working with my waveco® machine and practice and experiment with it. I could study further its potential and functioning, and I am very happy with the results we are achieving. At Krèsios, thanks also to induced maturation© we are raising even more the bar of research and development in order to discover new emotions and sensations to offer to our customers.”.

As we imagined, chef Iannotti took advantage of this lockdown to deepen his knowledge of the machine, cook and experiment new culinary solutions and, as he told us, this period gave him the chance to share thoughts on new technologies such as waveco® that provide help in the kitchen: “During this pause – explains the chef – I kept cooking, experimenting and creating dishes. Thanks to the Iannotti lab platform we could share ideas with other chefs and we realised how important it is today the use of technology in the kitchen and which are the newest frontiers of cooking, thanks also to waveco®’s induced maturation©, that provides us insights on how to support the development of our projects.”.

As these aspects explained by the chef are crucial elements for a restaurant business, and as the chef himself explained, having the chance to use innovative machines in the kitchen is a huge benefit that contributed to a better restart after Covid-19. Thanks to waveco® – told us the chef – “I was able to perfect techniques and get the greatest results in terms of food safety: using induced maturation© allowed me to open up to new frontiers of taste, thanks to focused ultrasounds. This technique – goes on chef Iannotti – allows us to improve the performances in some techniques, such as fermentation; we get a longer shelf life of products and this make us feel more assured and confident, beside optimising raw material costs. Another technique performed by waveco® that has amazed me more and more is the candying process: with induced maturation© you can shorten the time needed for preparation, reduce the sugar and still get a high-quality product without altering any of its organoleptic and nutritional values”.

Before we move on and say goodbye to chef Giuseppe Iannotti, we asked him too if he could offer some advice for his colleagues on how to use this waveco® technology, especially concerning this long phase of restart. These are his words: “To date, we know only 30% of waveco®’s potential and this, beside the benefits already made possible by the machine, completely pays off the financial and time commitment a chef or brigade should sustain in order to learn to use it the most profitable way.

New technologies are meant to be consistently used, and not considered a whim, as every professional of this sector should pay the closest attention to his restaurant business development. waveco® and induced maturation© can provide great opportunities and benefits for those who decide to use them at work”.

Thank you Chef, and enjoy your work!

For those who wish to embark on a wonderful journey through flavours, we invite you to book a table at Krèsios, the restaurant of the Michelin-starred chef Giuseppe Iannotti in Telese Terme (Bn), via San Giovanni 59. Tel +39 0824 9407 23 – email This email address is being protected from spambots. You need JavaScript enabled to view it.

The health emergency related to Covid-19 changed the way we operate in the Horeca world, especially in