Buy Egg Pasta Tagliolini. Genuine Italian finest egg pasta. Filotea: Masters at producing traditional artisanal pasta. Selected ingredients only. This egg pasta cooks in 2 minutes. Available in a pack of 250gr.
Lungo Lago is a ready-to-use sauce.
Delicate freshwater fish enhanced with a note of saffron, an homage to Lake Iseo and the Lombardian hills by Marco Acquaroli chef.
Main ingredients are freshwater fish and saffron sauce.
Lungo Lago was created to recreate the experience or memory of Franciacorta and Lake Iseo.
In the olden days, the wives of fishermen prepared this fish ragu using what had been brought up from the lake that day and their garden vegetables.
The personal touch of Chef Acquaroli to this historic recipe is the addition of saffron which blends perfectly with the ragu’s classic ingredients.
for an aperitif,
on a bread crostino with a glass of Franciacorta,
with warm polenta,
or as a sauce for fresh tagliolini pasta.
HOW TO COOK IT:
As a pasta sauce:
- heat the product in a non-stick pan, lengthening it with a spoonful of your pasta cooking water, drain the pasta when al dente and then blend it in the pan with the sauce.
As a dressing for bruschetta, polenta, croutons or as a main dish:
- heat the product in a non-stick pan, or in the microwave for a couple of minutes (removing the clips, the cap and the silicone gasket), or in a bain-marie (keeping the cap and the clips ).
79% freshwater fish (salmon trout, perch fish), tomato, milk fresh cream, extra virgin olive oil, onion, carrot, celery, salt, saffron pistils
Underlined items are allergens.
NUTRITION INFORMATION (values per 100 g of product):
Store in a dry and fresh place; once it’s opened, keep in refrigerator for 5 days. Shelf life: 36 months from when packaged.
Available in glass jar of 280 gr. (4 servings as dressing or 2 servings as main dish).
Marco Acquaroli was first introduced to the world of cooking as a child, when he learned breadmaking from his father, the owner of a bakery.
After studying at various culinary institutes, he worked in the kitchens of some of Lombardy’s most renowned restaurants, including Miramonti L’Altro, Il Capriccio, and Il Volto.
He then arrived at Dispensa Pani e Vini where he flanked chef VIttorio Fusari for three years.
Experiences abroad at Four Seasons and Ginevra in Egypt followed.
In 2016 he won the Bocuse d’Or Italia.
By 2017 he had returned to his homeland of Franciacorta and Dispensa Pane e Vini, where he became head chef.
Since his promotion, he has transformed Dispensa into a brand with a range of different activities, including a historic osteria, restaurant Natura, and a catering company.
Trademark registered by Aromi srl
Via Casette, 31 - 37024 Negrar (VR) - Italy
Bonverre is a unique product that recounts Italy’s people and their land. It encompasses stories and aromas, along with the heart and soul of the chef who conceptualized and created the recipe. Bonverre is born from a desire to share the authentic culinary tradition of the bel paese.
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