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Immagine per TubeORIGINAL at the CIBUS in PARMA

TubeORIGINAL at the CIBUS in PARMA

Tradition in innovation: starting from refined and traditional products, such as red beetroot, red onion from Calabria, truffle from Umbria, green olives from Sicily and many other ingredients typical of the Italian culinary tradition, with TubeORIGINAL jars, it is easy to create innovative recipes and original dishes.



A first test of the “new food experience” were the recipes made by Chef Luis Dias, who in the kitchen laboratory in Cologne, Germany, created three delicious dishes: “Red onion cream with balsamic vinegar, entrecôte dry-aged, red wine and avocado cream and olive oil “; “Red beetroot cream with rose water, with balsamic vinegar and rose flower, Matjes and soy mayonnaise”; “Tapenade of green nocellara olives, San Giacomo shells with white asparagus”. [---cut---]
At the Cibus in Parma, on the other hand, at the stand of Confagricoltura, the chef Mario Marini, President of Confagricoltura Parma and Chef of the restaurant Azienda Agricola bio-agriturismo “Il cielo di Strela”, gave life to the Italian aperitif. “Poché eggs with TubeORIGINAL truffle cream and parmesan”, “Crostini with TubeORIGINAL truffle sauce” and “Cheese with onion cream and balsamic vinegar and TubeORIGINAL rose water and beetroot cream”.
A promiscuity of flavors that always give life to new taste experiments to live and bring to life, but that only the goodness and genuineness of TubeORIGINAL creams can make you try new things.

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Immagine per TubeORIGINAL, the

TubeORIGINAL, the "Ecommerce Food Conference" award is coming

«Following the verification of over 5000 food ecommerce in Italy, we identified TubeORIGINAL among the 200 companies to be rewarded during the event for its ability to use digitalization in this sector»: this is the motivation with which Ecommerce Food Conference, the vertical summit on ecommerce for food & beverage scheduled in Bologna on the 23 and 24 February 2023 as part of the FICO Eataly World, will give TubeORIGINAL the important recognition consisting of a parchment, a digital badge and its inclusion among the rewarded in an event that will involve around 850 professionals in the agri-food and digital sector.

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