The world of vegetables is getting more attention by Chefs.

This attention and the constant presence of vegetables, and greens in general, in the Chef menus has become so prevalent that from 2021 even one of the most important Guides in the world has decided to give these professionals a specific award, introducing the Michelin Green Star. waveco® can give a special twist to your vegetables.

Vegetables according to waveco®

waveco®’s experiments were with animal proteins, years of studies and tests have expanded its skills from fish, to confectionery and vegetables. Thanks to the focused ultrasound process, we have seen how preparations of traditional Italian cuisine such as the classic Italian “giardiniera” can get a new palatal experience. Thanks to the intrinsic action of the induced maturation^© the process changes drastically and the vegetables no longer undergo a thermal process. What does it mean? That the anthocyanins, responsible for the colouring, are no longer dispersed so, the vegetables can keep their colours vivid and bright and the crunchiness unchanged. Moreover, with the occurring reduction in the bacterial count, vegetables’ shelf-life reaches over six months.

Cured meats according to waveco®

In other tests carried out in the last year, we have seen how thanks to waveco® you can “create” new flavours and new textures using vegetables. We have given life to “vegetable cured meats”. Vegetables, treated like cold cuts, which become protagonists in the creation of new dishes and culinary offers. A carrot, peeled and dipped in salt and then treated with waveco®’s focused ultrasounds, after a few days of “maturation” gets a taste that reminds of of salami-type sausages, just like a fennel matured in a saline solution will recall a “finocchiona” sausage.

waveco® is also this, a tool through which you can surprise your guests by using the usual raw material while respecting the environment.