The product
Baccalà mantecato al peperoncino
Baccalà mantecato flavored with Sicilian hot pepper
Code:
95867
Country of origin: **
Italy - Veneto
Weight:
90 g
Minimum order:
1 piece (not available during the summer months)
| Description | Creamy and delicate baccalà, produced simply by whipping the stockfish boiled in a planetary mixer with oil and hot pepper |
|---|---|
| Appearance | White with a slight reddish colour due to the presence of chilli, with a soft and creamy consistency |
| Taste | Creamy and delicate, the spiciness of the hot pepper is well measured |
| Curiosity | The fillets are simply boiled and whipped in a planetary mixer as soon as they are removed from the pot, with the addition of salt and sunflower oil. The oil is added manually and flush and the quantity is decided from time to time depending on how much the raw material requires, in order to guarantee a material first constant of the creamed cod, which must not be too compact nor too soft. At the end of the process, very little is added milk, only to accentuate the white colour |
| Our selection | At least once a year, Stefano and Andrea Marcolin go to Norway, to the islands of Røst, in the southwestern tip of the archipelago of the Lofoten Islands, to select the raw material. A cod, therefore, which passes a careful selection and which is enhanced then from the recipes developed by the Gastronomia Marcolin |
| Suggestions | Excellent with polenta or served on lightly toasted croutons |
| Ingredients | SOAKED STOCKFISH (Gadus morhua), sunflower oil, water, salt, chilli, natural flavors |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Weight | 90 g |
| Packaging | Packaged in a pasteurized glass jar |
| Storage Conditions (packaged products) | Store at a temperature between +0 and +4 ° C |
| Instructions for use | Once opened, consume within 2 days |
| Nutrition Declaration | Energy: 1923 kJ / 467 kcal Fat: 47 g of which saturates: 5,1 g Carbohydrate: 0 g of which sugars: 0 g Protein: 9,1 g Salt: 0,84 g Typical value per 100 g |
The producer
Gastronomia Marcolin - Selvazzano Dentro (PD) - Veneto
Why we chose them
Gastronomy Marcolin Francesco from "Sotto il Salone" in Padua, the oldest covered market in Europe, is a landmark for codfish lovers in Veneto.
The recipes were developed by his father, Francesco Marcolin, born in 1946, who started working at 15 years as a shop boy until 1985 when he
managed to acquire the property of the shop where he worked, and give vent to his passion for gastronomy. Today it is the three children of
Francesco (Chiara, Stefano and Andrea Marcolin) who carry on the family business. Chiara was the first one to follow Dad, first of all working for
many years at the counter in the gastronomy, then taking charge of the administration. Stefano learned the craft by helping his dad in the
processing
of the stockfish; today he deals with the production, in addition to following the shop. Andrea instead follows the commercial development
of the company. Three years ago Stefano had the intuition to develop a line of codfish intended for professionals: thus was born the brand
Baccalà,
which identifies the recipes of the Marcolin family.
