The product
Code, Mantecato Recipe - Baccalà Mantecato
Creamy stockfish great for delicious appetizers
Code:
93690
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
1 kg
Minimum order:
1 piece
| Description | Stockfish from the North Eastern Europe prepared in a unique way according to the traditional Venetian recipe |
|---|---|
| Appearance | The color is ivory white and the texture is creamy and spreadable |
| Taste | Sweet, round, delicate and slightly savory |
| Curiosity | 'Baccalà Mantecato' is a traditional Venetian recipe |
| Our selection | We chose it because it is prepared with no flours, thickeners, milk as it is made for fresh cod in similar preparations to increase yield. Creamed with sunflower seed oil and extra virgin olive oil, it has an exceptional organoleptic delicacy. The product does not contain dyes or preservatives |
| Suggestions | Ready to use, can be eaten warm or cold, as an appetizer, with slices of grilled polenta or crusty bread. Also great with fresh seasonal vegetables |
| Ingredients | Stockfish rehydrated (60%), sunflower seed oil, extra virgin olive oil, salt and pepper. It may contain bones |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Weight | 1 kg |
| Packaging | Packed in a thermosealed tray |
| Storage Conditions (unpacked products) | Keep refrigerated between 0 and +4° C |
| Storage Conditions (packaged products) | Keep refrigerated between 0 and +4° C |
| Nutrition Declaration | Energy: 1790 kJ / 434 kcal Fat: 43 g of which saturates: 0,2 g Carbohydrate: 0,2 g of which sugars: 0,2 g Protein: 11,5 g Salt: 0,7 g Typical value per 100 g |
The producer
Friultrota - San Daniele del Friuli (UD) - Friuli Venezia Giulia
Why we chose them
Giuseppe Pighin, Mauro's father and Erica and Angelo's grandfather, founded Friultrota in 1984: passionate about sport fishing on the Tagliamento
River, he decided to turn his passion into a job. He began breeding trout in the crystal clear waters of the Tagliamento and transforming them into a
ready-to-eat product, boneless fillets delicately cold-smoked: thus Regina di San Daniele was born. A product that anticipated one of today's main
market trends, ready-to-eat gastronomy, by decades. Vision, an ethical approach to product choices and a focus on improvement and innovation
have kept us on the same wavelength throughout a collaboration that has lasted more than twenty years. The production process is artisanal, with
many steps carried out strictly by hand, such as salting and deboning, and all products are free from colourings, preservatives and flavourings:
smoking is carried out using natural smoke from wood, aromatic herbs and berries.
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