This year CêlaVita Foodservice joined McCain Foodservice on their stand at the HORECAVA
Beginning October CelaVita exhibited at the restaurant show.
Visit us at the PLMA.
We would like to invite you to our stand, no. F94O2 Hall 8 / Parkhal, on the PLMA, on Tuesday 29th and Wednesday 3Oth May 2O18, held at RAI Amsterdam in the Netherlands .
Visit us for the latest developments. We look forward to seeing you there!
CelaVita will be exhibiting at the BAR & PUB area of the restaurant show.
Held 1-3 Oct at Olympia, London
Beginning September CelaVita held the potatoday.
Nothing feels more like spring than asparagus on the menu.
The white asparagus are mostly cultivated in the north of Europe and are available from local farms from mid of April till mid June. In southern Europe the green or purple asparagus are more available.
Although potatoes and asparagus are nothing alike (not family and not the same taste ) they do have some similarities. The white asparagus is cultivated under the ground as is the potato. To this purpose the field is recognizable due to the elevated beds in which the asparagus or potato grow. Besides this similarity both asparagus and potato are very healthy vegetables. This makes asparagus with potato a great meal for institutional catering.
Every country had it's own recipes for asparagus on the menu. In the Netherlands people love white asparagus in spring. During this period you can find asparagus on the menu in all sorts of recipes from soup and salads to a asparagus gratin. Despite many creative recipes and methods of preparation, people prefer to eat them in a classic way with potato, ham, egg and butter. In the Netherlands often with chives and in Belgium more often with parsley.
The CêlaVíta blanched small parisienne is a perfect match for the asparagus, with its pure and fresh taste. The parisienne is also easy and quick to prepare, baked or cooked. This saves time and kitchen stress.