«Stone-baked, regenerated in its own 2 sqm oven. Two sizes: 230 g for a single portion, 350 g for a full meal.»«Gourmet burgers from prized meats, from Angus to Wagyu. Ours exclusively, only across Lecce, Brindisi and Taranto.»«Product research that travels across Europe, previewed at your counter: you get to taste it before your competitors do.»«Pausa Spuntino: 35 single-serve MAP products, ready to use, with a 50-day shelf life.»
Since 2001 we've been going into Salento kitchens: sandwich shops, pubs, pizzerias, beach clubs and B&Bs. We sit at your counter, work out the food cost of the dishes you actually sell, and rewrite the menu around margins, not price per kilo. We bring you five exclusives nobody else in the area carries, plus a brand of our own, Pausa Spuntino, made here in Sannicola. It's what twenty-five years of clients have taught us, and we bring it into the kitchen with you.
Not a call centre, not a PDF to download: real people with a direct number and years behind the counter. Your area agent is in your kitchen within 48 hours.
Numbers from Salento venues you can go and see for yourself. Agents who put their name to them, no cases built at a desk.
«The agent didn't bring us a catalog. He came into the kitchen and rewrote the menu with us.»
The numbers the agent writes out on your table, not the ones in a brochure. Food cost taken straight from your POS.
The numbers of a sandwich shop that rewrites its menu starting from the seven o'clock commuter, not from the catalogue.
Pizzella System in cafés: the dedicated oven takes up 2 sqm, with no flue or extraction hood. Food cost in black and white, no oven running for 6 hours.
The numbers of a pub that works three times as hard on Thursday as on Monday. Salomon finger food, Sistema Gusto board, Cellino olives.
It is supply plus service: the oven, the training, food costs set out in black and white, prototypes tested in the kitchen with your agent. Ask a colleague who buys at the cash & carry: he does not have them.
Salento exclusive · signature finger foodSignature finger food from Bavaria, with in-kitchen training included.Product research that spans the whole of Europe. You get it ready to go, and your team learns to serve it.
Meet Salomon
G.E. Top Taste Burger
Salento exclusive · gourmet burgersTop Taste gourmet burgers: twelve special meats, from Angus to Wagyu.From selected farms, frozen so they hold up on the griddle. Only between Lecce, Brindisi and Taranto.
Meet Top Taste Burger
Pizzella
Salento exclusive · Pizzella SystemThe pizza you put on the menu with no pizza chef and without keeping an oven on all day.Hand-made and stone-baked, from freezer to table in three minutes. The 230 g Pizzella as a single portion, the 350 g Gran Pizzella for lunch and dinner.
Meet Pizzella
Potatoes
Professional potatoes · several lines in the catalogueFoodservice potatoes: crisp for longer, consistent every time.Pre-fried and frozen, from classic french fries to specialities. The best hold up 30 minutes on the table.
See the potatoes
Sistema Gusto
Salento exclusive · ready mealsSistema Gusto ready meals: chef recipes, frozen right after cooking.Ready in minutes in the microwave, in their own tray. For anyone who would rather not fire up the stove at dawn.
Meet Sistema Gusto
Pausa Spuntino
Our own brand · MAP sandwichesThe 35 sandwiches we produce ourselves, in Sannicola, in modified atmosphere.Single portions that keep for 50 days with no preservatives. To serve a good one without a kitchen behind it.
Enter the world of Pausa Spuntino
In Salento we serve plenty of them, and no two are alike: each has its own food cost, its own margins, its own pace. Start from the one that looks most like yours.
Top Taste gourmet burgers, Salomon finger food, professional potatoes. Your evening counter, sorted.
Pizzella Trolley with no flue needed. Five months to make a year's margin.
35 single-serve Pausa Spuntino products, 50-day shelf life.
Pausa Spuntino in MAP packs, Recapuccio, donuts and gourmet pastry.
Everything that turns around the pizza: doughs, fried food, first courses and desserts.
A breakfast with a story to tell. Salento pasticciotti and IT/EN producer cards.
Cakes and desserts ready to display next to your own, with no extra raw material.
The Fest is our annual event, open to managers across Salento: a preview of next year's exclusives, show cooking, a tasting from the price list of those who grew with us. The Lab is invite-only private training: a handful of seats, in the kitchen with our technical agent.
Your area agent calls in, looks at the counter, reads the menu and talks to whoever is at the stove. No PowerPoint.
We take your best-selling dishes and work out the margin with you. Then three or four alternatives, based on four weeks of sales figures.
We tailor the menu with you, graphics included: only the exclusives that make sense for your counter, calibrated to your volumes rather than a cash & carry's.
A fixed visit every month and your agent's direct number on your phone. They stay your partner in the kitchen and do not disappear after the first order.
