The product
Baccalà mantecato Marcolin
Baccalà mantecato in 1 kg tray produced by Marcolin
Code:
95871
Country of origin:
Italy - Veneto
Weight:
1 kg approx
Minimum order:
1 piece
| Description | Baccalà produced according to tradition of Marcolin family, with stockfish dried naturally |
|---|---|
| Appearance | Ivory white, creamy and spreadable |
| Taste | Creamy and delicate |
| Curiosity | At least once a year, the Marcolin family fly personally to Norway, to the islands of Røst, in the southwestern tip of the Lofoten archipelago for the selection of raw fish |
| Our selection | To make Baccalà Mantecato (creamed cod), the fillets are simply boiled and whipped in a planetary mixer as soon as they have been removed from the pot, with the addition of salt and sunflower oil. The oil is added slowly by hand and the quantity of oil to be added is decided from time to time depending on how much the raw material requires, in order to guarantee the right consistency of the creamed cod, which must not be too compact nor too soft. At the end of processing, very little milk is added, only to give to the whipped cream a whiter colour |
| Suggestions | Perfect with polenta or with crusty bread |
| Ingredients | Sunflower oil, STOCKFISH (Gadus morhua) rehydrated 45%, MILK, water, salt, pepper |
|---|---|
| Allergens in ingredients | Fish and products thereof, Milk and products thereof |
| Other allergens | Celery and products thereof, Cereals containing gluten and thereof, Crustaceans and products thereof, Eggs and products thereof, Mustard and products thereof, Shellfish and products thereof, Soybeans and products thereof |
| Weight | 1 kg approx |
| Packaging | Packaged in an ATP heat-sealed tray |
| Storage Conditions (packaged products) | Store in the refrigerator at a temperature between +0 +4 ° C |
| Instructions for use | Once opened consume within 2 days |
| Nutrition Declaration | Energy: 1940 kJ / 469 kcal Fat: 47 g of which saturates: 5,2 g Carbohydrate: 0 g of which sugars: 0 g Protein: 9,4 g Salt: 0,85 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.
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