The product
Caponata
Sicilian caponata, 250 g pack, made by Gastronomia Marcolin
Code:
95887
Country of origin:
Italy - Veneto
Weight:
250 g approx
Minimum order:
1 box with 8 pieces - by reservation only
| Description | A classic Sicilian recipe made with aubergines, peppers, courgettes, onions, tomatoes and raisins |
|---|---|
| Appearance | The vegetables are cut into irregular pieces, retaining their texture; the sunflower oil used in the preparation is used in the correct proportions |
| Taste | Mild and pleasant, the flavours of the individual ingredients really stand out |
| Our selection | Gastronomia Marcolin creates dishes based on classic traditional recipes, but with a touch of innovation to ensure excellent quality and service |
| Suggestions | Versatile, it can be enjoyed cold as a starter or warmed as an accompaniment to meat or fish dishes |
| Ingredients | Eggplant 39%, sunflower seed oil, zucchini, tomato sauce (tomato, salt), raisins (raisins, sunflower seed oil, preservative: SULFUR DIOXIDE),salt, peppers, onion |
|---|---|
| Allergens in ingredients | Sulphur dioxide and sulphites > 10 mg/kg o mg/L |
| May contain traces of: | Celery, Crustaceans, Eggs, Fish, Gluten, Milk, Mustard, Shellfish, Soybeans |
| Weight | 250 g approx |
| Packaging | Packaged in protective atmosphere in plastic tray |
| Storage Conditions (packaged products) | Store at a temperature between 0 °C and +4 °C |
| Instructions for use | After opening consume within 2 days |
| Nutrition Declaration | Energy: 1200 kJ / 291 kcal Fat: 29 g of which saturates: 4,3 g Carbohydrate: 4,9 g of which sugars: 4,4 g Protein: 1,5 g Salt: 0,55 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.
From the same producer
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