Vongole Bernardi was born from a fishing history that has lasted 90 years, the union of modern technology with tradition has led us to a new concept of the product.
At the base of the project is one of the symbols of the Riviera, the wild lupine clam, much appreciated by tourists in typical dishes but with problems related to shelf life that limit its market.
Objective, a spaghetti with clams like in Rimini in the world and within everyone's reach.
The first innovation was in packaging with the elimination of plastic in favor of biodegradable paper, to then study a desanding process in sea water that could clean the product without losing flavor and without consuming water, to finish with the blast chilling which without any addition could stabilize the clams within 24 hours of fishing, guaranteeing a quality justified by preservation.
The objective was exceeded with a product with a 2-year expiry date, the only ally being the cold, hence the possibility of exporting to the world, more specifically northern Europe, Asia, America and the Emirates.
A product with a user experience developed for the customer, private or business, the versatility is such that it is possible to create important recipes by pouring the already portioned product into the pan or in total simplicity cooking it in the microwave without even opening the box for an espresso soutè of clams, in just 5 minutes.
We have managed to reduce product waste, there is no need to defrost first but when needed it can be taken from the freezer and cooked as is, with the effort of the job and the responsibility of respecting the sea for us it could only be like this.