Abstract: An agro-industrial process with minimal environmental impact, of the type having a step of cultivating vegetable and/or mushroom products, includes a step of harvesting the products, at least one step of thermo-mechanical treatment of the products in order to obtain intermediate products, and a step of packaging of a final stage of the intermediate products. The thermo-mechanical treatment step provides for a mechanical process of removing the unnecessary parts from the products so as to define waste. The waste, constituted exclusively by vegetable substances, is separated from the intermediate products, intended for the subsequent treatment and packaging steps, and sent into a biogas production unit. The digestate, constituted by the waste of the biogas production unit, is used as a fertilizer on the respective cultivation soil in a new step of cultivation of vegetable products.

Abstract: A packaged food product has a sheet of dough, and the sheet of dough includes at least two elements chosen preferably from water, legume flour, rice flour, vegetables, vegetable fibers and starches. The packaged food product having the sheet of dough is frozen and further includes a container. A method for preparing a sheet of dough includes at least the steps of receiving, storing and transferring raw materials required to prepare the sheet of dough; mixing and amalgamating the raw materials until a uniform mixture is obtained; and passing the mixture through a machine in order to obtain a uniform sheet of dough. The dough is then cooked, cooled, and cut, then frozen and packaged.

Abstract: An agronomic method for the production of vegetables and mushrooms, includes the steps of performing a preventive chemical, physical and pedologic analysis of the soils intended for cultivation, in order to identify their composition, hydrologic characteristics, and verify the absence of pathogens, infesting organisms and pollutants; selecting among natural seeds and mycelia, not genetically modified, the ones most suitable for the parameters of the soil identified previously; and performing iterated periodic checks on the vegetable, mushroom species, that grow after seeding, in order to detect biotic adversities and/or infestations thereof.

Abstract: A method for preparing frozen foods includes the steps of washing vegetables in order to eliminate any residues; subjecting the vegetables to mechanical treatment in order to isolate the edible part thereof; and cutting the vegetables into small parts. Then, the small parts are cooked and frozen to a temperature comprised between ?10° C. and ?30° C. The method further includes the steps of measuring predefined quantities of ingredients which include the small parts of vegetables, egg white and at least one regulator for parameters such as flavor enhancement, flavoring, and texture; homogenizing the ingredients; distributing the mixture on at least one surface in order to generate layers thereof of predefined dimensions; freezing the layers; and subjecting the layers to surface topping with ingredients chosen from among tomato sauce, cheese, vegetables, soy products, meat, meat products, fish, fish products, oils, and fats.

Abstract: A packaging for foods includes a container within which at least two enclosures are inserted. Each enclosure is configured to contain a different type of frozen prepared food product. The food product is preferably chosen from among a first course, a second course, a side dish, an oven-baked product and the like.

Abstract: A method for preparing cut and frozen vegetables including the step of washing the vegetables in order to eliminate any residues of soil or other substances and materials that may have accumulated during picking. In a subsequent step, it is necessary to subject the vegetables to a mechanical treatment in order to isolate their edible part. One then proceeds by cutting the vegetables into granules with sizes comprised between 30 mm3 and 60 mm3 by using a cutting device. At this point, one proceeds by immersing the granules in water for a predefined limited time. At a later time, one proceeds by scalding, with jets of hot water, the granules and air drying them.

Abstract: A method for preparing cut and frozen vegetables includes washing the vegetables to eliminate any residues of earth or other substances and materials which may have accumulated during the harvest. Next, the vegetables are mechanically treated to isolate the edible part thereof. Subsequently, the vegetables are cut into strips of thickness between 2 mm and 5 mm, and of width between 2 mm and 20 mm, through the use of a cutting device so as to define strips that can have a shape preferably chosen from that of spaghetti, tagliatelle, pappardelle and the like, more generally any long pasta format. Next, the method involves steam-cooking and air-drying the strips. Once the strips have dried, they are divided into portions corresponding to a preset quantity. Finally, such weighed portions are frozen to a temperature between ?18° C. and ?30° C.

Abstract: An agro-industrial process with minimal environmental impact, of the type having a step of cultivating vegetable and/or mushroom products, includes a step of harvesting the products, at least one step of thermo-mechanical treatment of the products in order to obtain intermediate products, and a step of packaging of a final stage of the intermediate products. The thermo-mechanical treatment step provides for a mechanical process of removing the unnecessary parts from the products so as to define waste. The waste, constituted exclusively by vegetable substances, is separated from the intermediate products, intended for the subsequent treatment and packaging steps, and sent into a biogas production unit. The digestate, constituted by the waste of the biogas production unit, is used as a fertilizer on the respective cultivation soil in a new step of cultivation of vegetable products.