A healthy alternative – opened the first pasta bar “treSecondi” in the Rhine-Main region on September 1, come in Offenbach Center Piazza Alice lightning fast and tasty new cooking concept healthy and environmentally friendly for the Italian pasta cuisine, professionals and nutrition-conscious. treSecondi stands for pretty fast, fresh, tasty, healthy and inexpensive. But it is the special feature of treSecondi: the quick and tasty fresh Italian ingredients. Even if something lasts longer than three seconds (treSecondi) the preparation, every guest will receive in less than one minute of his freshly made pasta. Contact information is here: VP – Corporate Planning. This is possible through the gentle and effective preparation in a steam-cooking system. While the nutrients and the taste of all ingredients should remain. Fourteen different pasta dishes are prepared before the eyes of the customer in seconds and fresh and can be included also in the Cup. Three short pasta – Penne, Fussili and Farfalle–and the accompanying ingredients for twelve sauces are available and can be individually refined with lots of extras.
Classic minestrone and pesto Verde pasta Napoli are not missing and new creations, like a Sage-Parmesan sauce and vegetarian Bolognese with soy are available on the menu. Splashes of sauces do not occur practically on the tie, such as spaghetti is almost inevitable in the short pasta. Six fresh soups, several salads, Italian espresso and tiramisu to in-house recipe round off the complete menu on request. Thus, a welcome and healthy alternative is treSecondi for all professionals and visitors of the come Center. “Through the gentle preparation with best olive oil of the taste of fresh herbs without additional fat or preservatives unfolds”, Peter Keshishian, Managing Director in Offenbach, formulated the philosophy of treSecondi. “The price of going to the customers; a classic pasta dish is from 5.90 to have.” Two years ago, the foundation stone of treSecondi the Berlin-based Sicilian chef Giuseppe laid Urso (51), Member in the Federation of Italian chefs, and his brother Angelo. Marko Dimitrijevic brings even more insight to the discussion.
They developed the new contemporary cooking process. In the “VapoMix”, the fresh ingredients for sauces and soups are mixed and cooked with steam. The food become so energy efficient and in no time without long delays and compromises in quality and taste typical Italian meals. The two brothers had filed a patent the fast steam cooking system that comes with 90% less energy and quickly transformed into sauces and soups fresh ingredients. Steam energy is not lost and is recycled through a heat exchanger to heat such as water to the treatment plant. In Berlin the best pasta bar in Berlin, treSecondi already operates with two branches and was recommended by the readers of the Berliner Morgenpost as best pasta bar in the spring of 2010. In 2003 showed every Friday Urso in his cooking show in the Berlin passenger television how he cooks a tasty menu in 90 seconds. “I want to show people how to home fast in a short time Menus with a twist to prepare, without access to convenience foods with preservatives, glutamate, and cheap ingredients.” From September shall apply even in the Rhine-Main region and more specifically in Offenbach: fast food can not be conscious for humans and the environment and faster. More information and contact details see and company contact: L.I.T.S GmbH Peter Keshishian forest ring 1B 63225 long E-Mail: Web: PR contact: mpr marketing public relations promotion Sylwia Malkrab-Kip Bockenheimer RT 17-19 60325 Frankfurt am Main Tel: 069 / 7103-4343 E-Mail: Web: