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 on the hills near Pescara, between Maiella and Gran Sasso, where on the top of the hills of Civitella Casanova you’ll find the Michelin-starred restaurant “La Bandiera”.

Temple of the Abruzzi cuisine, the restaurant is run by its patron Marcello Spadone, with the help of his wife Bruna and children Alessio and Mattia, who are today in charge respectively of the restaurant hall and the kitchen.

Chef Mattia continues his family tradition by offering an essential yet innovative cuisine, based on the extraordinary deliciousness and seasonality of local raw materials, something that tells a story about the ancient and countless flavours of the land of Abruzzo.

When we met him, he told us about the strong emotions he felt when he could return to his kitchen after lockdown: “ Returning to my kitchen and using my tools was such a nice sensation, even though the most exciting part was seeing our clients again in our restaurant, eating at our tables, a kind sign of recognition of our work. From the restart – goes on the chef – we went back to business quite consistently and this was possible also thanks to the waveco® we use in our kitchen, that allowed us to improve and speed up our work”.

Like every other chef, during this forced break chef Spadone as well conceived new dishes and culinary solutions, and as he explained to us, the waveco® machine was at the heart of the restart of his business: ”We took advantage of this break and forced closure of our restaurant to run several tests on many food products and find new culinary solutions to include in our menu. Thanks to the waveco® machine, I was able to achieve extraordinary results on the fermentation technique; a process I was studying and that thanks to induced maturation© I was able to really speed up, ensuring food quality and complete food safety for all our customers”.

A return to work, however, not exempt of obstacles that chef Spadone could overcome by optimising his time in the kitchen; as he told us “I can say that, concerning the issues of this post-restart phase, we were lucky: having a machine like waveco®, I could program and speed up alla the kitchen work, avoiding struggling with preparations, something which could have occurred in the past. The time factor was crucial in this restart phase, thanks to which we could enhance the quality of the dishes we offer to our customers”.

Using the waveco® machine was essential in the reopening of chef Spadone’s restaurant; thanks to it – as he well explained in the interview – they were able to achieve several benefits, but two advantages were crucial in the activity: “When using the waveco® machine in kitchen work- explains chef Spadone – two benefits were more important than any other, which allowed me to receive the greatest help in this restart phase: a considerable reduction in energy consumption and the time saving.

In my opinion, these aspects are essential in a restaurant business management, especially if we are talking about a Michelin-starred one like ours, where preparation times and related energy consumptions of equipment are extremely high. I have never used so little energy for the equipment as I do now.”

waveco®, besides having a very limited consumption when working, allows you to considerably save on the consumptions of all tools: for example, a matured meat cut can be cooked in a quicker and more even way, resulting in a lower energy cost for the restaurant business”.

The benefits the chef told us about are the added value a waveco® can provide when you use it, crucial factors that – as well explained by the chef – were the key to restart of his restaurant: “Thanks to waveco® we were able to boldly restart the activity, especially by using it in some procedures and techniques such as candying or fermenting, thus saving time and optimising the kitchen work. Of course – goes on the chef – another relevant aspect when using this machine is food maturation: thanks to the focused ultrasound technique of induced maturation© I can quickly tenderise meat without altering its organoleptic and nutritional values, but more importantly I can achieve a significant increase in the product shelf life, which ensures a more efficient management of food products, thus reducing waste as well”.

Before we move on and say goodbye to chef Spadone, we asked him to offer some advice for his colleagues on how to use this waveco® technology, especially concerning this long phase of restart. These are his words: “In this time of crisis for the food service sector, it isn’t easy to plan the introduction of a new machine in a kitchen. In order to do so, it is necessary to think about the benefits that the machine can offer in the work. From this point of view, waveco® has several assets: with this machine I can reduce my food cost and completely meet the expectations of my customers. It’s wrong to dwell on the cost of this machine, because it will pay off within the shortest time.

The machine, besides the benefits provided to the kitchen efficiency, allows you to use and enhance the qualities in every food: for example we have gathered some small pear, which were still green. After we prepared them, we proceeded by candying them with waveco®. The result obtained is incredible in terms of colour, smell and taste. We couldn’t help introducing them in our dessert menu.”.

Thank you Chef.

For those who would love to enjoy a taste of the delicacies prepared with waveco® by chef Mattia Spadone, we suggest to book a table at his restaurant “La Bandiera”, C.da Pastini n. 4 – Civitella Casanova (PE) , Tel. +39 085845219 – Mail This email address is being protected from spambots. You need JavaScript enabled to view it.

The future of food service is no doubt linked to technological innovation, a process of modernisation dedicated to the

During our journey into the post covid-19 world searching for benefits and solutions offered by our

Quality and availability of the food used in a restaurant business have a considerable influence on the planning and 

Our journey into italian post-covid foodservice, to discover the benefits and solutions offered by the waveco® machine thanks to its innovative technology of induced maturation©, led us to Carsoli (Aq), where we met chef Valerio Centofanti, owner together with his family of restaurant “L’Angolo d’Abruzzo”. The Centofanti family has always focused on a cuisine based on the quality of local raw materials and on the seasonality of the products his territory offers. Chef Valerio keeps this tradition alive by offering an essential yet innovative cuisine, thanks to his new waveco® machine that helped him improve his work and offer his clients dishes of the highest quality that tell about the ancient and infinite flavours of the land of Abruzzo.

He was, just like everybody else, far from his customers but he, unlike many of his colleagues – as he reports – was “lucky because my restaurant is in my municipality of residence, so I could go to my workplace even during lockdown; I took advantage of the lockdown to experiment and find new culinary solutions with my waveco®, solutions that were at the heart of our restart. However, going back to work was a powerful emotion.”.

Of course chef Valerio Centofanti took advantage of the forced break to deepen his knowledge of the machine and, as he reports himself, “this period was a stimulus to organize what would come next; I was able to improve my knowledge, especially concerning the preparation techniques with the waveco® machine, that has proved to be an extremely valuable ally for the restart of my restaurant, which luckily was positive: we are a well known reality on this territory, and our usual customers came, a great pleasure and a stimulus to keep going and pursue our growth.”.

His gastronomy is closely related to the territory and, as he told us, going back to work meant overcoming many difficulties connected to the purchase of raw material, a factor that caused a drastic change in his menu; something made possible also thanks to the waveco® machine: “In my restaurant I use only zero-mile raw material, all my products are of the highest quality, so it was – and is – very hard to find all these food products I used to use in my kitchen. That’s why I had to drastically change my menu, shortening it and re-elaborating many of my dishes. In this process the waveco® machine was crucial and by using it I was able to enhance all the raw material I had at hand. I can frankly say that before lockdown the dishes prepared with waveco® were served together with other delicacies, while now they are the main protagonists”.

The machine was a means for the rebirth of his business and allowed him – as he told us – to adopt new culinary solutions that were the engine that propelled the restart: “The break in the activity allowed me to deepen my knowledge of the machine, which I have always used in a limited way, due to the huge amount of work, or only for certain preparations. I used the machine just for certain vegetables, for meats such as sheep or mutton and fruit. Today, I use it for every kind of preparation I have in my menu, but more importantly I was able to improve and reshape the whole process of meat tendering.

We serve to our clients – explains the chef – a sheep rib that, before covid-19, we would purchase according to our restaurant’s needs from our local farmers. We are talking about a tough meat cut, but with waveco® we can incredibly tenderize it, so much that we can then proceed by briefly cooking it on the grill, and then serve to our customers an extremely juicy and tasty dish.

Today, things have changed: we still purchase from local farmers, but in bigger amounts, so that we can save on the price. At my restaurant, thanks to this machine, I can better organise my work putting all the different meat cuts in single-portion bags that are then matured and after that are stored in the fridge. Thanks to the increase in shelf life I can use meat when I need it without altering the quality I usually offer to my clients. That’s because before lockdown the main concern was just the tenderness of our meat, while now the benefits the machine allows me to achieve are multiple.”.

Chef Centofanti found in waveco® a valuable ally with which he could reorganise his work, change his gastronomic offer and, as he tells us, reduce the costs of his business: “No doubt the added value that waveco® brought to my restaurant is the considerable reduction in food cost. This forced break and the uncertainty due to the market trend has inevitably had repercussions on the management costs of a restaurant business. Luckily for us, thanks to this machine, we could reorganise work in a more profitable way, reducing preparation time, considerably cutting energy costs and more importantly saving on raw material: we can now purchase a greater quantity of food, thus saving on price, and thanks to the focused ultrasound technique of induced maturation© we can increase its shelf life without altering the organoleptic and nutritional values. My product, already in portions, can be stored for much longer in the fridge – therefore reducing food waste as well – and is ready to be used for a customer’s order.”.

Before we move on and say goodbye to chef Centofanti, we asked him too to offer a thought or some advice for his colleagues about the waveco® technology, especially concerning this long phase of restart. These are his words: “Thewaveco® machine changed for the better my work routine. For this reason, and the many benefits it offers, I advise my chef colleagues to use it. It’s a new technology and, just like everything new, it may raise some concerns at the very beginning, but I assure you that once you use it in your kitchen, there’s no coming back. Every food, every kind of preparation will be based on the machine; because if done with waveco®, the result will be a lot better.

There is no machine like this one that can ensure both sanitization and an increase in the shelf life of the product. Just for this reason I think using waveco® is a great benefit, both for my job and the safety of my customers.”.

Thank you chef, and enjoy your work.

For those who would love to enjoy a taste of the delicacies prepared with waveco® by chef Valerio Centofanti, we suggest to book a table at his restaurant “L’Angolo d’Abruzzo” in Aldo Moro Square 7/8 – 67061 Carsoli (AQ); Tel. 0863997429.

Food cost is a crucial parameter when managing a restaurant business, a factor that became even more relevant after the

Our journey in the post Covid-19 world in order to discover the benefits and solutions offered by our waveco® machine, thanks to its innovative technique of induced maturation©, continues on the Marche hills between Berta and San Severino Marche, where the chef Michela Domizi meets us in her agritourism, the “Sella di Pitino”. In this little corner of paradise, chef Michela wins over her customers with a traditional cuisine from Marche, as well as with innovation and a research of new flavours, with an eye to seasonality and quality of raw materials.

Unfortunately, even here the pandemic overturned everybody’s life and jeopardized many commercial businesses, and the chef told us that her business paid a very high price: “Frankly, I can say – explains Michela – that this shut-down period and the following crisis caused a huge economic damage, but luckily we could now get back on track and boldly restart the business, thanks to the new culinary solutions now offered on our menu, that are a consequence of using a waveco® machine; however, going back to my restaurant after 50 days and starting to use again my machines was a strong emotion”.

The lockdown lasted for a very long time, that we guess allowed every professional to think about new solutions and new strategies to reshape their business or their working methods, something that – as explained by chef Domizi – was the focus of her interests: “lockdown was a time both for reflection on my business’ future and work on food products. Having a machine like waveco® allowed me to study and deepen my knowledge on how to use it on every kind of food, especially the ones related to our culinary tradition and our territory, that are also the ones we offer in our restaurant. This long path of research on culinary solutions led to the creation of new dishes that we now offer to our customers and that were behind the reopening and restart of the restaurant”.

As many chefs told us, going back to work meant overcoming so many difficulties to get back to normal; a process that unfortunately will be a long one, but that could be accelerated by adopting new solutions as our chef Domizi just said and did in her restaurant: “waveco® helped so much in the process of going back to normal in our job – stresses Michela. The most crucial aspect in adopting this new technological solution is the one concerning the increased quality of products. Thanks to the research run during quarantine and to a better and wider use of this machine, we could increase the quality of the dishes we offer to our customers. Besides, by using waveco® – we can use and offer to our customers new food products that have never been on our menu before”.

So, new technological solutions and quality products are at the heart of our restart here at agritourism “Sella di Pitino”, that luckily could count on an improved cost management, a crucial aspect for every business, as we all know. In this case as well, as reported by the chef, our waveco® machine was the engine that started the motion: “the cost headings in a restaurant business are many and unfortunately during and after the pandemic they didn’t decrease. Luckily, thanks to waveco®, we are managing to cut all these costs, especially those related to work management and energy costs; and most importantly, thanks to induced maturation© we can get a longer shelf life of our product, thus rationalising and reducing the purchase costs. Another aspect – goes on the chef – that results in a huge benefit for my business, and that I reconsidered during this restart period, is the reduction in preparation and cooking time: before the pandemic I didn’t really care about energy costs caused by, for example, long cooking times. Today, by using waveco®, I can reduce time by one-third, thus getting the benefit of a lower energy cost for my business”.

No doubt this time saving and energy cost reduction are even more crucial aspects for the survival of a restaurant at this stage of the post pandemic, given the actual uncertainty about customers’ presence. It is therefore necessary to reshape work parameters and rethink the ingredients used in one’s menu, reducing for instance all food waste, something that chef Michela could do thanks to waveco®: “before the pandemic – she tells us – because of the huge quantity of work at the restaurant, the machine was used in a limited way, and only for certain preparations or food products. Today, on the other hand, we use it for every food and preparation, and by doing so I’m able to use 100% of the product, thus reducing all waste. In the past, some parts of the meat or vegetables were discarded as they were considered of a lesser quality, or due to their excessive toughness; today with induced maturation© we could overcome this situation and we can now use for the creation of our dishes all parts of a food product, even the less valuable, thus enhancing them and obtaining high-quality preparations both in terms of organoleptic and nutritional values, to the advantage of our customers.”.

No doubt – concluded the chef – that, due to the limitation in the customer reception we are forced to respect, the factor concerning avoiding food product waste in the preparation of our dishes is the added value of our restart. And this is possible only thanks to waveco®”.

To restart her restaurant, Chef Domizi focused on the quality of ingredients, reducing food waste as well, a key factor whose importance many restaurant owners and chefs in our journey will stress, as they embraced it. Before we move on and say goodbye to chef Michela, we asked her to offer a thought or some advice for her colleagues about the waveco® technology, especially concerning this long phase of restart. These are her words: “nowadays customers are a lot more attentive to the genuineness of a product and the quality of the dishes they want to consume at a restaurant. With this machine, we are able to completely meet our customers’ demands and at the same time to obtain a significant saving in terms of food cost: by using it, we could organise in a more proficuous way the work done at the restaurant, we had a drop in energy cost but more importantly we could increase the shelf life of products, which allows us to use food for much longer without altering its properties. All these factors, of course, result in a greater profit that in a short time permits to pay off the machine’s cost.

A small example from my reality, just to stress the level of possible saving thanks to this machine: we work a lot with “tagliatas” (sliced steaks); before waveco®, we used to buy the finest meat cuts, that were maturated when needed in order to serve a softer food to our customers. Today with waveco® we can buy non-maturated, less noble cuts of an animal (still quality cuts, of course) and serve to our customers a product with the same level of softness and better organoleptic and nutritional values than before.

To my colleague chefs or owners I can just say not to dwell on the economic aspect of the machine but to focus instead on the benefits that waveco® allows to realise from its first use in your kitchen: in a few months, your investment will be paid off and contextually your work will be improved, while ensuring a better food quality and new culinary solutions to your customers.

The future of food service in post-pandemic will be focusing on food quality, and waveco® will be your valuable ally for your restaurant’s success”.

Thank you Chef, and we wish you a nice day at work!

For those who would love to enjoy a taste of the delicacies prepared with waveco® by chef Michela Domizi, we suggest to book a table at her Agritourism “La Sella di Pitino”, in Pitino, n. 139, San Severino Marche, Macerata; Tel. 339 376 5410 – 346 092 0621.

Food waste is an economic and ethical issue concerning the whole world, and sadly it is reaching unprecedented

In our journey in the post covid-19 through Italian kitchens we’ll talk to many chefs, who will tell us about the benefits

In our journey through italian kitchens, we had the chance to talk with many chefs that often use a