Centro cottura Camst Group

3.7/5 β˜… based on 8 reviews

Contact Centro cottura Camst Group

Address :

Via Calabria, 17, 20090 Buccinasco MI, Italy

Phone : πŸ“ž +988
Postal code : 20090
Website : http://www.camst.it/
Opening hours :
Monday 7:30AM–4PM
Tuesday 7:30AM–4PM
Wednesday 7:30AM–4PM
Thursday 7:30AM–4PM
Friday 7:30AM–4PM
Saturday Closed
Sunday Closed
Categories :
City : Buccinasco

Via Calabria, 17, 20090 Buccinasco MI, Italy
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Franco Binetti on Google

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Marco riboni on Google

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Franco Carraro on Google

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Franco Carraro on Google

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antonio carbone on Google

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Ottimo
Great
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angelo gariboldi on Google

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Ottimo negozio di preparazione cibi. Per mense ecc.
Great food preparation shop. For canteens etc.
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Michele Concato on Google

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Posto tipo mensa aziendale ci si ferma per un pasto veloce.
Canteen-like place stops for a quick meal.
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Luigi Antonini on Google

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Mia moglie Δ— ricoverata alla Macedonia Melloni,dove voi avete l'appalto. Non pretendo che i pasti siano da ristorante, ma almeno commestibili. Il riso che le Δ— stato dato era metΓ  crudo ( forse perchΓ© il quoto all ultimo momento si Δ— accorto che ne stava cucinando meno del previsto) I contenitori sono della piΓΉ scarsa qualitΓ  (sono talmente sottili che si piegano al peso del contenuto e rilasciano un sapore di plastica alla vivanda) Concludendo credo che se voi serviste lo stesso pasto agli immigrati probabilmente dopo averli assaggiati ritornerebbero al paese di origine. Saluti Luigi Antonini
My wife is hospitalized in the Macedonia Melloni, where you have the contract. I don't pretend that the meals are restaurant-style, but at least edible. The rice that was given to her was half raw (perhaps because the quoto noticed at the last moment that she was cooking less than expected) The containers are of the lowest quality (they are so thin that they bend to the weight of the contents and release a plastic flavor to the food) In conclusion I believe that if you served the same meal to the immigrants probably after having tasted them they would return to the country of origin. Greetings Luigi Antonini

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