Italian Food Masters debuts in Dubai

The new showroom under construction in the Dubai Investment Park and ready in the coming weeks will allow a proper presentation of the food products to the variety of professional customers. The official opening shall be organized after the summer season.

With headquarter in the Dubai Investment Park in Dubai, the company's aim is to service Hotels, Restaurants, Catering companies, Specialty stores, Gourmet food retailers, Bakeries, Airline companies, Clubs & Cafes throughout the United Arab Emirates and the Gulf.

Italian Food Masters is offering a variety of premium branded frozen cakes and desserts, ice creams, salty puff pastries, croissants, pasta, pizzas, coffee, chocolates, patisseries, edible gold & silver, balsamic vinegar, liquorices, panettoni and much more.

Corrado Chiarentin, General Manager explains "We have selected some of the best food products traditionally produced in Italy and we remain committed to providing excellence products with quality ingredients, exceptional customer service to a wide variety of food industry establishments" and adds "Staying on top of the food market trends will give us the edge, allowing us to anticipate and meet the market demands in dynamic and surprising ways."

Gianmattia Masiero, Business Development Manager of Italian Food Masters says "In addition to distribution services covering all the United Arab Emirates, we provide a range of innovative, value-added services for our customers to foster mutual success and growth. Our services include marketing and promotional tools, merchandising, display equipment and operation support services. Our pricing is always competitive and we provide a quality guarantee on all products. Freezing is the best method of preserving food. The Italian frozen food industry is the most advanced in the world not only because of the range of foods produced but also because of the overall approach to food safety, standards and management systems. This system of storing food, allows to reach the heart of the product to -18° C in an exceptionally fast time that ranges between 3 and 40 minutes. The rapidity of the process is dictated by the fact that in this way the water contained in food freezes forming tiny ice crystals, which do not alter the structure of the fibers. At the moment of consumption, the product is perfectly intact in flavor and its nutritional properties."