The product
Baccalà alla vicentina Marcolin
Baccalà alla Vicentina in a 250 g tray produced by Marcolin
Code:
95880
Country of origin:
Italy - Veneto
Weight:
500 g approx
Minimum order:
1 piece
| Description | Traditional recipe of Veneto with stockfish dried naturally |
|---|---|
| Appearance | It is presented in big pieces |
| Taste | Tasty; ingredients are expertly matched and well balanced |
| 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 to select raw fish |
| Our selection | In the Baccalà alla Vicentina, the stockfish, after soaking, is deboned by hand, prepared with flour, extra virgin olive oil, milk, anchovies and Grana Padano PDO, then cooked in the oven in steel plates to obtain a golden gratin |
| Suggestions | Perfect with polenta |
| Weight | 500 g approx |
|---|---|
| Packaging | Packaged in heat-sealed tray in ATM |
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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