The product
Sarde in saor
Typical recipe of the venetian tradition, in comfortable bowl, ready to use
Code:
94083
Country of origin: **
Italy - Friuli Venezia Giulia
Weight:
150 g
Minimum order:
1 piece
| Description | Speciality with cooked sardines, marinated with onion, raisins and pine nuts |
|---|---|
| Appearance | White sardines with pieces of onion, raisins and pine nuts |
| Taste | The taste of sardine matches perfectly with sweet taste of onion and raisin |
| Curiosity | Sardines are fried, then dressed with stewed onion, vinegar, raisin and pine nuts. They are usually prepared at least one day in advance before serving, to let sardines get flavoured enough; 'saor' in venetian means in fact "flavour" |
| Our selection | Thanks to Friultrota we are able to propose to you a recipe typical of the cooking tradition of Veneto and Friuli Venezia Giulia, that complete the range of regional recipes with Baccalà Delicato and Baccalà Mantecato |
| Suggestions | To be served as appetizer itself, try it on warm bread to obtain the tipical venetian "cicheto" or with polenta |
| Ingredients | SARDINES (Sardina pilchardus) 52%, onion, wine vinegar, sunflower oil, flour (contains WHEAT), brown sugar, raisins, pine nuts, salt |
|---|---|
| Allergens in ingredients | Cereals containing gluten and thereof, Fish and products thereof |
| May contain traces of: | Mustard, Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews, Peanuts, Sulphur dioxide and sulphites > 10 |
| Weight | 150 g |
| Packaging | Packaged in protective atmosphere in plastic tray |
| Storage Conditions (packaged products) | Store at a temperature between +0 +4 ° C |
| Instructions for use | Once opened, keep refrigerated, well covered and use within 3 days |
| Nutrition Declaration | Energy: 740 kJ / 177 kcal Fat: 9,3 g of which saturates: 4,9 g Carbohydrate: 8,8 g of which sugars: 5,5 g Protein: 14,5 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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