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A wide range of products designed to add value to your restaurant's menu. You will surely find the kind of Pizzoli frozen potatoes that best meets your needs.
Here's how to cook our potatoes, fresh and frozen, and make the most of their versatility in everything from appetisers to desserts. And some cooking hacks to make them even more special.
Potatoes go well with everything. You can't go wrong with classic combinations like roast and baked potatoes, salmon in a potato crust, potatoes with mussels, and roast chicken with fries. Or choose winning combinations from international cuisine such as fish and chips, burgers and chips, potatoes with yoghurt sauce and chives, and curry. You can even use them in pizza or bread dough, to soften meatballs, or to thicken soups. And don't forget the simple yet sublime taste of boiled potatoes seasoned with a little salt and a drizzle of extra virgin olive oil.
In the kitchen
Sauces
Fries seem to be made for dipping in sauces, and the world is divided between those who love them with ketchup and those who prefer them with mayonnaise. But that's not all: there's nothing stopping you from dipping fries in barbecue or Mexican sauce to make them nice and spicy, or a fresh, tasty guacamole. If you're not happy with just one flavour, make a mayonnaise, divide it into four bowls and add a different ingredient to each one: paprika, olive paste, yoghurt and garlic, and a mix of herbs - wow! Or we suggest these two sauces, which can be prepared in just a few steps.
SWEET AND SOUR SAUCE
Crush 1 garlic clove in a mortar and then sauté in oil until it softens. Add 200g tomato sauce, salt, and 30g sugar, and cook for 15 minutes. Pour in the vinegar and let it evaporate, stir and leave to cool.
YOGHURT SAUCE
Crush the garlic and mix it with 2 tablespoons of oil. Separately season the yoghurt with the chopped dill, vinegar, and salt, then add the filtered aromatic oil and mix the ingredients together.
