The product
Baccalà Condito Marcolin
Baccalà condito in 1 kg tray produced by Marcolin
Code:
95869
Country of origin:
Italy - Veneto
Weight:
1 kg approx
Minimum order:
1 piece
| Description | Stockfish dried naturally and seasoned with garlic, oil and parsley |
|---|---|
| Appearance | It is presented in big pieces |
| Taste | 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 TO select raw fish |
| Our selection | The recipe of Baccalà Condito (seasoned cod) requires that the stockfish, once boiled, is only seasoned with extra virgin olive oil, garlic and parsley |
| Suggestions | A light recipe, perfect base for delicious salads with a high protein content |
| Ingredients | STOCKFISH (Gadus morhua) rehydrated 92%, sunflower oil, extra virgin olive oil, salt, garlic powder, parsley |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Other allergens | Celery and products thereof, Cereals containing gluten and thereof, Crustaceans and products thereof, Eggs and products thereof, Milk and products thereof, Mustard and products thereof, Shellfish and products thereof, Soybeans and products thereof |
| Production Method | Caught in the sea and dried naturally |
| Weight | 1 kg approx |
| Packaging | Packaged in heat-sealed tray in ATP |
| Storage Conditions (packaged products) | Store at a temperature of +0 °C to +4 °C |
| Instructions for use | After opening consume within 2 days |
| Nutrition Declaration | Energy: 1234 kJ / 298 kcal Fat: 26 g of which saturates: 2,9 g Carbohydrate: 0 g of which sugars: 0 g Protein: 16 g Salt: 0,98 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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