The product
Gamberi in Saor
Prawns in 'saor', a sweet and sour venetian recipe, in a 1 kg format
Code:
95872
Country of origin:
Italy - Veneto
Weight:
1 kg approx
Minimum order:
1 piece
| Description | Prawns, cooked in a sweet and sour onion based seasoning |
|---|---|
| Appearance | Whole prawns covered with saor; the prawns are compact and the onion is soft, for a nice mix of textures |
| Taste | Sweet and tantalizing |
| Our selection | At Gastronomia Marcolin great traditional classic recipes are produced but with a pinch of innovation to guarantee excellent quality and service |
| Suggestions | Delicious as appetizer |
| Ingredients | SHRIMPS ((tropical shrimps - Litopenaeus vannamei), water, salt, antioxidant: E223 (SULPHITES)) 52%, saor (onion, water, wine vinegar (wine, antioxidant: E224 (SULPHITES), white wine (SULPHITES), sunflower seed oil, salt), sunflower seed oil, WHEAT flour, salt, preservative: E202 |
|---|---|
| Allergens in ingredients | Cereals containing gluten and thereof, Crustaceans and products thereof, Sulphur dioxide and sulphites > 10 |
| Other allergens | Celery and products thereof, Eggs and products thereof, Fish and products thereof, Milk and products thereof, Mustard and products thereof, Shellfish and products thereof, Soybeans and products thereof |
| Weight | 1 kg approx |
| Packaging | Packaged in a plastic tray in a protective atmosphere |
| Storage Conditions (packaged products) | Store at a temperature between +0 and +4 ° C |
| Instructions for use | After opening consume within 2 days |
| Nutrition Declaration | Energy: 742 kJ / 179 kcal Fat: 15 g of which saturates: 1,8 g Carbohydrate: 2,5 g of which sugars: 1,5 g Protein: 8,5 g Salt: 1,4 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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