Pietro opened its doors in Fukuoka Prefecture on December 9, 1980, and has come to be loved by people from all walks of life. This beloved eatery is where Pietro salad dressing was first offered to customers, so for it to now be sold all over the world through ZenPlus is an amazing accomplishment. Pietro staff filled empty wine bottles with the delicious dressing and offered it to happy eaters. Positive word of mouth spread like wildfire, and by popular demand resulted in eventual over-the-counter sales.
Pietro salad dressing has the uncanny ability to help kids happily gulp down any vegetables on their plate -- even if they don't normally like them. Since its foundation in 1980, Pietro has made its so called Magical Dressing to give people who normally shun their veggies a helping hand at breakfast, lunch, and dinner.
The key ingredient in Pietro salad dressing is tender loving care! The processes used to create and produce Pietro salad dressings has remain largely unchanged ever since Pietro's inception in 1980. Even today, there's still a big focus on making Pietro salad dressing by hand where possible. At the end of the day, it's all about adding an extra splash of kindness and humanity to what you eat!
Simply great flavors and customer satisfaction are the cornerstone of Pietro's kitchen processes. Mass production pales in comparison to human time and effort; it's not wonder that Pietro dressings are renowned for the special sort of deliciousness that only handmade stockpot preparation can provide. we continue to follow the recipe to deliver a consistently delicious taste.
・Soy Sauce Dressing・・・3 Tablespoon
・Boiled egg c1
・Bamboo Shoots x 200g
・Asparagus x 4 pcs
・Bacon x 80g
① Mash boiled egg into small chunks.
② Cut parboiled bamboo shoots into wedges. Peel skin from asparagus, then cut in half horizontally and then lengthwise.
③ Place the shoots and asparagus in a frying pan. Add bacon, then cover and cook over medium heat. Serve on a plate and sprinkle with egg chunks.
・Millet Rice x 150g
・Tuna x 50g
・Avocado x 1/2
・Green leaves x 20 g
① Place millet rice in a bowl and put green leaves over it.
② Mix square-cut tuna and avocado with dressing. Serve on millet rice and sprinkle with seaweed to your liking.
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