The company’s flagship is the Research & Development department, committed to the rediscovery of native seeds and traditional cultivation methods. A practice that restores aromas, fragrances and organoleptic properties.
100% natural products: the exclusive use of home made flours guarantees the possibility of meeting contemporary needs, being suitable for lactose intolerants and vegans.
Today Tria is a truly great atelier of taste, a mix of memory, nature and innovation, a signature of excellence.
Following the lines of the territory, the company and its products are “designed” embracing the principles of biodiversity, synergistic agriculture and eco-sustainability, without forgetting taste and tradition.
family passion and knowledge for horticulture has favored the creation of a well-structured laboratory where farmers and food technology meet.
0 km cultivation
Di Tria has been dedicated for generations to the cultivation of 100% Italian seasonal vegetables, completely in house. The proximity of the “work areas” has a positive impact on the environmental impact through the reduction of energy waste and the saving of resources.
0 km cultivation
Di Tria has been dedicated for generations to the cultivation of 100% Italian seasonal vegetables, completely in house. The proximity of the “work areas” has a positive impact on the environmental impact through the reduction of energy waste and the saving of resources.
processing and cooking
- The vegetables are selected manually, before washing and peeling, and subsequently in the case of more processed vegetables.
- The processed products are cooked with high oleic sunflower seed oil.
processing and cooking
- The vegetables are selected manually, before washing and peeling, and subsequently in the case of more processed vegetables.
- The processed products are cooked with high oleic sunflower seed oil.
freezing
- The conservation of raw materials takes place through rapid freezing with the IQF (Individually Quick Frozen) method which offers numerous advantages, also enhanced by the proximity of the plants to the fields.
- The process involves individual freezing of the products, allowing the consumption of even small quantities, avoiding defrosting the entire package.
- The IQF method is in line with the demands of the catering industry, protecting quality and avoiding waste.
FREEZING
- The conservation of raw materials takes place through rapid freezing with the IQF (Individually Quick Frozen) method which offers numerous advantages, also enhanced by the proximity of the plants to the fields.
- The process involves individual freezing of the products, allowing the consumption of even small quantities, avoiding defrosting the entire package.
- The IQF method is in line with the demands of the catering industry, protecting quality and avoiding waste.
