The product
Gamberi in Saor
Prawns with onions in 250 g pack, prepared according to the Venetian recipe
Code:
95873
Country of origin:
Italy - Veneto
Weight:
250 g
Minimum order:
1 piece
| Description | A recipe made with cooked prawns seasoned with sweet-and-sour onions called "saor"; a traditional Venetian recipe |
|---|---|
| Appearance | Whole prawns evenly coated in onion; the prawn is firm and the onion is soft, creating a lovely interplay of textures |
| Taste | Sweet and appetising, with a well-balanced acidity |
| Our selection | Gastronomia Marcolin creates dishes based on classic traditional recipes, but with a touch of innovation to ensure excellent quality and service |
| Suggestions | Ready to eat: try them on a crostini for an alternative 'cicchetto', served with candied citron, perhaps paired with a glass of rosé sparkling wine |
| 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 fl our, salt, preservative:E202 |
|---|---|
| Allergens in ingredients | Cereals containing gluten and thereof, Crustaceans and products thereof, Sulphur dioxide and sulphites > 10 mg/kg o mg/L |
| May contain traces of: | Celery, Eggs, Fish, Milk, Mustard, Shellfish, Soybeans |
| Weight | 250 g |
| 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.
From the same producer
See also:
You might also be interested to the following products
