Why Frozen?

We love fresh food.

 

Who doesn't? The texture. The taste. It can't be beat. Maintaining that freshness throughout the supply chain brings with it a set of challenges that can greatly increase food spoilage and also make products hard to find or completely inaccessible.  There is, however, a simple solution.

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We make our products fresh in relatively small batch sizes, so we can monitor and verify the quality on a daily basis. In order to ensure you're getting the freshest product possible when you're ready to prepare it, we freeze all our products right after we make them - from our filled pastas to fully prepared sides, meals, etc. We live by that decision, and here's why.

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Freezing does several things that are great for the preservation of taste and texture,

but are equally as great for food safety.

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1. Freezing foods right after they're made stops the growth of microbes that cause food to spoil.         This means that once it's frozen and kept frozen, it's safe to eat whenever you're ready.

2. Freezing foods at peak quality retains nutrients in the food, especially in proteins (meat and poultry).

3. Freezing foods immediately after they're made maintains the desired taste and texture.

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We could cut corners. Some companies do. But it would go against everything we believe in about food & quality. The bottom line is - we freeze everything we make right after we make it, so we can bring the best quality pastas and prepared foods to you, no matter where you live, where you dine or where you shop.