ALTURA
Restaurant kitchens can truly set off the characteristics of this product, which was carefully developed with the consultancy services offered to the two entrepreneurs by Fondazione Garrone after ReStartAlp. “We worked with a chemist and a chef – explains Lorenzo – The peculiarity of the Altura trout – he continues, as he removes the backbone from a fish – is that we use cold smoking at a constantly low temperature, meaning that the product does not cook”.
Smoking, an old food preservation technique typical of the Alps, is reinterpreted by Altura with a modern twist. “The process involves a light transformation of proteins, which allows the product to keep for up to 35 days. The process is slow. Smoking 50 kilos of fish takes at least fifty hours” explains Lorenzo. Once out of the smoking unit, the fish is no longer handled.
Smoking
Smoking is a “process employed for the preservation of foodstuffs through exposure to the action of smoke in special rooms” reads the Italian encyclopaedia Treccani. The preservation action is due, in particular, to the dehydrating effect of heat.
Smoking gives foodstuffs a characteristic flavour, setting it apart from another traditional preservation technique, drying, which involves removing all liquids from foodstuffs by exposing them to a source of heat.
