A braised beef cooked at low temperature, the Roman tradition of picchiapò, boiled meat with green sauce. These are preparations that evoke a dish, a flavor, an experience. Finding them in the filling of a fried dish changes the way we think about the aperitif: each taste becomes a small gastronomic proposal to discover.
This is the idea behind the new Ripiene Tentazioni proposals, the line signed by RC Food ® of fried foods that seduce every palate.
Sphere of braised meat, picchiapò meatball, boiled meatball with green sauce, beer-braised suckling pig with pankorn breading and Smoked Chicken: five interpretations from which to start building a proposal that intrigues customers just by reading the menu.
It is the filling that makes the difference: refined recipes and original combinations make the fried foods of Ripiene Tentazioni a proposal capable of intriguing at first glance and captivating at the first bite.
For the restaurateur, these elements become concrete tools to present the offer: a brief description on the menu, a recommendation from the staff, a tasting dedicated to the novelties. The uniqueness of the filling can become the starting point for the story and sale of the dish.
Five new gourmet fried foods to include in the menu
Sphere of braised meat: the enveloping flavor of beef cooked at low temperature
The sphere of braised meat encloses a soft filling of beef cooked at low temperature, with an intense and enveloping flavor.
Its distinctive element is clear: the character of the braised meat in a fried sphere with a soft heart.
To enhance it on the menu, just highlight what makes it recognizable: “Sphere of braised beef cooked at low temperature”. A precise description helps the customer imagine the filling even before tasting.
Picchiapò meatball: a nod to the Roman tradition.
Inspired by the Roman tradition, the picchiapò meatball brings to the appetizer proposal a recipe with an immediate territorial identity.
It’s an idea for restaurants that want to strengthen the connection with Roman cuisine.
Boiled meatball with green sauce: a pairing to rediscover.
The boiled meatball with green sauce takes a recognizable meeting of Italian cuisine and brings it into the world of gourmet fried foods.
Its uniqueness makes it interesting within a tasting.
Beer-braised piglet with pankorn breading: character inside and out.
In the beer-braised piglet,, the filling and the pankorn breading both contribute to the identity of the proposal.
It is a novelty to consider for an aperitif for a bistro or for a restaurant that wishes to include a tasting with a more informal character in its selection.
Smoked Chicken: the proposal of chicken with a smoky hint
The Smoked Chicken adds to the selection a chicken proposal and a smoky hint, extending the choices among the new references.
It can find space alongside preparations inspired by Italian tradition or become the starting point for an aperitif with a more international flavor.
How to transform the novelties into an aperitif proposal
To introduce the new gourmet finger foods in the restaurant, assign each reference a precise role. Here are three possible formulas to adapt to your venue.
A tasting of three fillings
A sphere of braised meat, a meatball with picchiapò, and a beer-braised piglet can compose a first tasting proposal.
A dish to share
For couples and small groups, you can build a selection with a declared number of pieces per reference. Indicating composition and quantity on the menu makes it easier to understand what to order and how to share the dish.
Sharing also becomes an opportunity for discovery: more people can taste the novelties and identify their favorite filling.
The advantages of Ripiene Tentazioni for your kitchen
Bringing different fillings to the menu usually means organizing preparations, processes, and dedicated ingredients. Ripiene Tentazioni allows you to expand the assortment starting from already made products, leaving the final preparation according to the reference instructions and the customization of the service to the kitchen.
The organizational advantage is being able to introduce new proposals without developing each product internally.
A recognizable appetizer starts from what you tell
Writing only “mixed fried” puts the work on the filling in the background. Presenting braised, picchiapò, boiled with green sauce, beer pork, and Smoked Chicken instead gives the customer concrete elements to choose from.
Even a brief explanation can make a difference: the name of the recipe, the inspiration of the product, the contrast between the wrapper and the heart. These are details that help to build a more recognizable experience and give personality to the proposal of the venue.
Ripiene Tentazioni brings to the center of the appetizer the pleasure of discovering what’s inside: gourmet fillings to tell, taste, and remember.
Frequently asked questions
How can I renew the appetizer of the restaurant without changing the entire menu?
You can start with a tasting of a few references or with a rotating novelty. Pairing the new fried items with the already requested proposals allows you to observe the customers' response and choose which to include permanently.
Can Ripiene Tentazioni also be offered as an appetizer?
Yes, you can build an appetizer dedicated to a single reference or a selection of multiple fillings.
What is the advantage compared to preparing all the fillings in the kitchen?
Starting from already made products reduces the preliminary work needed to introduce each new recipe. The kitchen can focus on final preparation and service, assessing convenience based on its own volumes and costs.
Bring the new Ripiene Tentazioni to your menu
Which filling would you like to have your customers discover?
Consult the RC Food catalogs and request a commercial consultation on the new Ripiene Tentazioni. Tell us how you want to expand your aperitif offering and ask for information to try the products that interest you.
download the catalogs request a consultation
