When founder Giorgio Tudino launched his fledgling company almost 50 years ago, he did so inspired by the fresh Italian flavours of his childhood and the culinary traditions of the Mediterranean.

This, of course, meant using only the finest ingredients; something that Nottingham-based Giorgio’s Continental still insists upon today, for this is a business with a serious passion for food and a tradition of fast, friendly customer service.
Very much a family concern, Giorgio’s first opened its doors for business in the 1960s, supplying both Italian restaurants and the local Italian community throughout the East Midlands. The company’s focus shifted towards the industrial sector in the 1990s, when managing director Antonio Tudino took over the running of the business from his father, Giorgio, and although it still supplies its traditional customer base, the focus has shifted to ingredients on a larger scale for processing.

Today, Giorgio’s supply ready meal manufacturers, pizza producers, and soups, sauces and dessert makers with a broad portfolio of products, from cheese, meats and dry pasta through to alcohol and vinegars. There is a broad range of convenient pack sizes too, with cheese prepared to individual customer specifications, from 10 gram sachets to 5 kilo packs, whilst all liquids can be supplied in containers as small as 20 litres.

The company’s purpose-built 66,000ft2 facility is one of the most modern in the industry, with a dedicated liquids processing unit and technically superior and efficient cheese and meat plants. The site, which incorporates 4,000 ambient, 800 chilled and 500 frozen pallet spaces, is accredited to BRC Global Standard Food (V5) – ‘A’ Grade and ISO22000:2005 and Giorgio’s technical, commercial, accounts and senior management teams are supported by the latest state-of-the-art systems, plus hygienic, spacious environments, which are constantly monitored.

The acquisition of Pastaficio in 2006 has allowed specialism in the manufacture of fresh filled pasta, cooked pasta and a noodle range, whilst providing a more direct route into the retail trade. The dedication to succeed has seen plans for a new 26,000ft2 facility being on course for completion early in 2012. Significantly, a fresh meat and cooking function will then be introduced, with an electrifying range of traditional Italian sausages and meatballs in development. The new area will incorporate an IQF freezing resource, which can further cater to manufacturers’ requirements. Pastaficio has been key, in tandem with Giorgio’s own extensive capabilities, in creating the Gino D’Acampo fresh filled pasta range.

As Britain’s favourite Italian chef, Gino D’Acampo’s range of traditional pasta shapes and flavours is sure to be a big hit, reflecting, as they do, Italy’s great regional cuisines. The range includes many favourites for pasta fans, including gorgeous Poached Salmon, Lemon and Chive Girasole, all inspired by Sicily and the rich farming lands of Emilia Romagno – home of Parmigiano Reggiano – with the sumptuous Spinach and Ricotta Mezzaluna.

And then there is Gino’s Carbonara Quadrotti; a firm favourite with British consumers. Carbonara is usually served as a sauce with Tagliatelli, so it was a moment of inspired genius when Gino combined smoked Pancetta, Pecorino and Mascarpone and wrapped it all in a super-stylish Quadrotti parcel, explaining: “Filled pasta should be served with a little Italian extra virgin olive oil or melted butter and then seasoned to taste. Don’t ruin it by smothering it with a sauce. Believe me, it’s that simple!”

For further information on Giorgio’s Continental and its comprehensive portfolio of quality Mediterranean products and ingredients, visit www.giorgios-continental.com.

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