COOKING DEEP FROZEN DUMPLINGS
After making the dough, you can stabilise your product with controlled ventilation using VISION and then store it in a refrigerator for up to 3 days. If you deep freeze it, you can create a stock of product to be used up as necessary in the next few months. You can cook the product from frozen with results that will always live up to expectations.

STORING PASTA COOKED AL DENTE WITHOUT ADDING ANY OIL
Blast chilling pasta after cooking and draining it al dente produces a thermal shock which immediately stops the cooking process. Your pasta will not stick together because VISION converts starch into gel; do not add any oil, which makes the product fatter besides being an unnecessary cost. Store your pasta in a refrigerator for up to 3 days and use partial quantities to be sautéed in a pan with your choice of sauce to get a tasty, inviting and al dente first course, as good as freshly made.

FRESH PASTA STORED FOR LONGER THROUGH HIGH HUMIDITY
Fresh pasta is a handmade product linked to the best culinary traditions. Tagliatelle, taglierini, lasagna, ravioli and tortellini can make extraordinary dishes, but the dough should be smooth and elastic. VISION takes care of your most delicate preparations allowing you to adjust the humidity level in the compartment and preserving the quality and freshness of a high level handmade product for longer.