Case study: Carluccio’s gets food prep down to a fine art with specialist kit

Carluccio’s restaurants now total over 70 sites across the UK, with a growing number being introduced across the globe, including Qatar, Turkey, the UAE and Ireland.

Spreading the gospel of good, fresh and superior Italian food, each restaurant features a delicatessen selling a range of produce from pasta and anti-pasti, through to fresh bread and chocolate.

Founded by renowned chef, Antonio Carluccio, back in 1981, the chain has gone from strength to strength to the position it is in today. With a focus on the very best Italian food, Carluccio’s make most items in-house including the fresh pasta and ravioli. As pasta is such a firm favourite, the company has invested in kitchen equipment that is dedicated specifically to the job.

Vincenzo Rinaldi, head of maintenance at Carluccio’s, says the company uses a Somerset single pass roller, supplied by Jestic, as it is essential that one of the menu favourites is prepared in the most precise way. “Our spinach and ricotta ravioli is one of the most popular items on the menu and therefore we required a piece of equipment that would be dedicated to the cause. After a lot of research we decided on the Somerset Single Pass Roller,” he explains.

BOX OUT 1 - Carluccios 2The art of quality and traditional ravioli is an Italian speciality, according to Rinaldi, who explains that the chain puts the pasta through the Somerset machine nine times to get a thickness of around 0.5mm. It then carefully pipes the homemade spinach and ricotta filling onto the first sheet of pasta, before covering with a second sheet and sealing. The ravioli is then cut into 7cm x 7cm squares and layered in a gastronorm tray. This is then chilled until the orders start to flood in.

Customers get eight pieces in a portion of Spinach and Ricotta Ravioli which is served with an emulsified butter sauce and sage.

“The benefit of the machine is that it gives the pasta a uniform, precision thickness for improved taste and presentation. Because we are making the ravioli in sheets that are greater than 28cm wide, it is essential that we have a machine that gives us the width we require,” says Rinaldi. “The roller is extremely fast and the simple handle adjustment means that we can change the thickness depending on the requirement of the dish.”




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