SALUMIFICIO SORRENTINO @ PARMA CIBUS 2016!
Friday, 01 April 2016
by Salumificio Sorrentino
After many years Salumificio Sorrentino returns to Cibus in Parma, one of the most important events of the Food of our nation and internationally. An important opportunity to try all of our products in the catalog. See you there! WHERE Hall 3 – Stand A032 exhibition center in Parma. Viale delle Esposizioni 393a – 43126
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Tagged under:
salame artigianale, specialità abruzzese, cibus, salumificio sorrentino, Abruzzo, salami, tutto food, Parma, Food Valley, Salumi Ham, Prosciutti, Salame Abruzzese
QUALITY OF RAW MATERIALS, ORIGINS OF MEAT: THE ANSWERS TO YOUR MOST FREQUENTLY QUESTIONS
Tuesday, 01 March 2016
by Salumificio Sorrentino
■ SPULLY CHAIN, TRACEABILITY AND TRACKING As the supply chain process is guaranteed? Salumificio Sorrentino for a specific choice to garantee the final product safety, makes the entire production cycle (from slaughter to ageing of salami) into its plant in Mozzagrogna: this ensuring precise control of each stage of the process. How is the traceability
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“FACCE DA SALAME” DA OSCAR!
Friday, 01 May 2015
by Salumificio Sorrentino
Great success for the eighth edition of the Awards of Thespis Mediagroup, organized by the magazines of the publishing group dedicated to food. Participating companies and several jurors who crowded the evening of April 29, the salt Montanelli, Lanfranchi and Bocconi of the Press Club, in Milan, the prestigious and fascinating venue of the ceremony
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(Italiano) IL SALUMIFICIO SORRENTINO OSPITE PER “Abruzzo UP” di TVSEI Abruzzo
Thursday, 07 November 2013
by Salumificio Sorrentino
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(Italiano) IL SALUMIFICIO SORRENTINO OTTIENE LE CERTIFICAZIONI BRC E IFS
Wednesday, 06 November 2013
by Salumificio Sorrentino
Sorry, this entry is only available in Italiano.
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Tagged under:
salumificio sorrentino, Abruzzo, Salame Abruzzese, salame artigianale, specialità abruzzese, qualità
Buzlogs.it interview Salumificio Sorrentino on “Agribusiness springboard for foreign countries, the case of the Abruzzo region”
Monday, 22 July 2013
by Salumificio Sorrentino
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