Abstract: A method is disclosed in which fresh alimentary pasta is prepared from a starting dough that has been acidified with an edible acid. The pasta is then dried to a moisture content of about 11%, cooked in salted water, strained, rinsed, dipped in an aqueous solution of an edible acid to achieve a pH no more than 4.1, metered into suitable packages and subjected to sanitization.

Abstract: A pasteurized foodstuff preparation of creamy consistency, to be used as a base for sauces, containing, in percentage of weight per total weight, 10 to 30% of edible fats, and about 50 to 70% of at least one organoleptically characterizing ingredient of vegetal origin, selected from the group consisting of fresh mushrooms and fresh vegetables. The preparation has a water activity (Aw) less than or equal to 0.95 and a pH lower than or equal to 5.0. The at least one organoleptically characterizing ingredient is included in part in a finely subdivided form and in part in discrete pieces within the foodstuff preparation, the discrete pieces being in the range of 3-8 mm. The foodstuff preparation is free from artificial ingredients.

Abstract: Food preparation comprising a tomato sauce base and a plurality of rissoles containing at least one foodstuff chosen among fish, vegetables and legumes in an amount of at least 20% by weight of the total weight of said rissoles and optionally white meats, in particular chicken and/or turkey.

Abstract: A native starch-based thickened food composition suitable to be used as a base for the preparation of sauces, containing, in percentage weight over the weight of the composition, 0 to 7% maltodextrins, 0 to 3% one or more dietary fibers, at least 4% edible fats and at least 0.5% milk proteins, the overall percentage content of maltodextrins and dietary fibers being at least 1%, is described; a process for the preparation of such a composition is also described.

Abstract: A pasteurized foodstuff preparation of creamy consistency, to be used as a base for sauces, containing, in percentage of weight per total weight, 10 to 50% of edible fats, 30 to 70% of at least one organoleptically characterizing ingredient of vegetal origin, like for example, mushrooms and vegetables, characterized by a water activity (Aw) less than or equal to 0.95 and a pH lower than or equal to 5.0.

Abstract: A method is disclosed in which fresh alimentary pasta is prepared from a starting dough that has been acidified with an edible acid. The pasta is then dried to a moisture content of about 11%, cooked in salted water, strained, rinsed, dipped in an aqueous solution of an edible acid to achieve a pH no more than 4.1, metered into suitable packages and subjected to sanitization.