Hotel Ristorante Villa Paradiso
Travel Blogs from Foggia
Three day week!!
Italy has more public holidays than England, 13 compared to 8!!! My trip has coincided with Tutti i Santi (all saints day) and so Thursday is a day off, and the company has decided Friday will be too!
October 29th
This morning I went over the HACCP (Hazard analysis and critical control points) plan with Giuditta. She improved the plan dramatically upon joining the company earlier this year and it is now a very effective system. Food suppliers must have a ...
Week 4
... number of ridges and the position of the best before date. These are used at the head office but also at the suppliers so we looked at a few products and rated them.
The factory makes pretty much all of the pasta sold at Sainsbury's, over 70 products. Sainsbury's are their biggest customer and they have been supplying them for 18 years so it is a very important partnership!
October 25th
I spent today with Gianluca who is the ...
Quality control in the Mill
... This way when customers request information they can just send a section straight away without having to translate it into an email first. It's a good way for me to read the documents and hopefully learn some vocab!
After work Elena took me into Grottaminarda which is a 5-10 min drive away. We went to an amazing patisserie with a huge counter groaning under little pastries, cakes and chocolates. I tried not to go too crazy as ...
Back to Flumeri
... are allowed to have any of these defects, which is a difficult target to achieve. The factory makes a phenomenal amount of pasta at high speed so to have that high a level of control is tricky.
It has also been specified by a Japanese company that the spaghetti must be 1.65mm wide (with an allowed deviation of plus or minus 0.03mm!). This deviation is tiny and is not visible to the naked eye. A large part of the meeting was ...
The Packing and the Warehouse
... organic etc. This afternoon will be partly spent in the lab as they are doing one of their twice monthly tests where they dissolve some of the semolina in acid, filter it, and then study it under a microscope. This shows up any foreign bodies that may be in the semolina such as non-wheat particles. There is a lot of pointing and hand gestures as they only speak a little english and I don't know the italian for boil, stir, beaker etc! Thankfully I know all ...
TripAdvisor Reviews Hotel Ristorante Villa Paradiso Foggia
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