EVENTS
Longino&Cardenal at the Museum... quality in first place
15 February, 2018
Quality First 2018 A day to discover the most sought after flavors, to celebrate 30 years of shared passions

We continue to be surprised. We are surprised by the quality and history of the companies we host. We are surprised by the affinity that unites our history with that of many entrepreneurs who bear the name of our country in the world. Thanks to Longino&Cardenal we had an extraordinary day to relive together with you.

Longino&Cardenal, reference point for quality catering, presented at the Fratelli Cozzi Museum in Legnano the novelty of its proposal for 2018. The exhibition gave the opportunity to a selection of suppliers of the brand to tell their story and their products: different profiles, but united by the attention to quality and a close link with the territory of reference. Alongside the brands in the presentation of their offers, you are among star chefs and special guests. were the protagonists of exclusive showcooking for the guests present at the evening: Carlo Cracco, Terry Giacomello, Massimo Gibertoni, Ernst Knam, Sergio Mei and Fulvio Siccardi.
With this exhibition, Longino&Cardenal welcomes the new year and together they celebrate a remarkable birthday: 30 years alongside the excellence of the catering industryto guarantee the best quality on Italian tables. The company is specialized in the search for "rare and precious foods" (as the brand's pay off communicates) destined for quality restaurants and hotels and the windows of the most prestigious delicatessens. A business model focused on the passion for food and the search for excellence typical of our country.

A Swiss nobleman and a Cuban fisherman... 

It is precisely from the sharing passions where the brand's story begins, in 1988: four young men with a shared love of haute cuisine and food decide to import fresh caviar from Iran, to resell it to restaurants and specialised delicatessens. They invent a name inspired by two fictional characters: Longino, a Swiss of noble origins, and Cardenal, a Cuban fisherman. So different, but at the same time united by a passion for travel and quality food, the two decide to travel the world together, in search of the finest culinary specialities. And so caviar was joined by other products that are still the symbol of the company today: foie gras George Bruck, Irish salmon Kenmare, Weiss chocolate... 30 years later, the two friends have come a long way, and Longino&Cardenal has now become an expert partner, a point of reference for restaurants and delicatessens throughout Italy. Its catalogue includes selected meats, the freshest fish, quality fruit and vegetables, rare cheeses, typical cured meats, pastry products... food from all over the world, from France to Spain, Japan and Madagascar. Not forgetting, of course, typical Italian products. Qhatever the origin, the selected fresh products reach the company very quicklyand here they are subjected to strict quality controlsthen stored and sent the next morning to customers.
Glacier 51 takes its name from the glacier discovered in 1951 near which it was caught: a unique product, considered "the Wagyu of the sea" and much appreciated by top chefs all over the world. This fish is caught at a depth of 2000 metres in the sub-Antarctic frozen waters, more than 4000 km from mainland Australia near Heard Island, an extremely wild place where one of the most regulated types of fishing is carried out globally. To maintain the stability of the particularly sensitive ecosystem in this area, the fish is cleaned, frozen and packaged directly on board and no waste is released into the sea. Its snow-white flesh and large shredded scales conceal an elegant balance of flavour and texture, rarely found in other fish fillets. The Glacier 51 showcooking took place under the supervision of chef Carlo Cracco.  
Founded in 2003, Galician Marine Aquaculture, S.L. (GMA) is a Spanish company specialising in the development of abalone, a shellfish with a rough texture on the outside and a wide range of colours on the inside, considered the most exclusive seafood in the world. Thanks to the latest technologies and innovations, the company distributes an abalone of excellent quality. The GMA showcooking took place by chef Terry Giacomello.
Born out of a passion for theTraditional Balsamic Vinegar, Bonini srl is based just outside Modena. And it is precisely by following the Modena tradition to the letter that Bonini makes Traditional Balsamic Vinegar of Modena P.D.O. and condiments, according to a vision that envisages the use of a single ingredient: cooked Trebbiano grape must. The slow acetification of the must gives life to an extremely high quality product that, over the years, has conquered some of the most coveted tables all over the world.

Bonini's showcooking was held by chef Massimo Gibertoni.

 
The Sicolycooperative was created in 1962 by the union of a group of producers determined to promote their fruit on the French domestic market. Today, the cooperative produces and collects 10,000 high quality products on 570 hectares of orchards per year and stands out as one of the largest suppliers for pastry shops, restaurants, ice cream parlours and bars in France. The group uses environmentally friendly techniques, practicing sustainable and responsible agriculture. Sicoly's showcooking was carried out by pastry chef Ernst Knam.
From the heights of Piedmont, Des Martin produces instead Castelmagno: a cheese with a crumbly grain of a beautiful pearly white color, and a persistent taste that preserves the aroma of flowers and herbs from mountain pastures. Born for the needs of those who remained isolated from the world at high altitude for long months, Castelmagno became noble at the end of 1200, beginning to be tasted or given as a precious gift. Des Martin carries on the tradition in its extremely rare version "d'alpeggio" D.O.P. produced exclusively from raw milk, milked and processed in the territory, above 1000 m above sea level and only between May and October. Des Martin's showcooking took place by chef Fulvio Siccardi.
"Produce the best organic egg on the market", this is the mission of Mountain eggsa young Italian company based in the province of Trento. Its breeding produces eggs from Leghorn hens with intact beaks, which live in groups of no more than 100 specimens. This method, which far exceeds the standards imposed by the organic regulations, allows the hens to move and feed naturally. In addition, careful food integration ensures that the eggs have an unusual protein content. The showcooking of Mountain Eggs was carried out by Chef Sergio Mei.