Pietralata Greco Sannio DOC 2019 Janare has an intense straw yellow colour, an intense fragrance on the nose characterized by fruity tones and a marked intensity and persistence. On the palate, it is balanced with a marked minerality and freshness. Ideal for a fish-based dinner: fried fish, oysters, lobsters, and shellfish. Excellent also with buffalo mozzarella and eggplant parmigiana to pair the flavours of its territory, the Campania. Available in 750 ml bottle.
Baccalà alla Vicentina - Chef Matteo Rizzo
Baccalà tripe is a condiment based on cod tripe and olives, made with the softest and rarest part - cod tripe -, and with taggiasca olives and anchovies.
Baccalà has an ancient history that intertwines Northern European traditions with Veneto.
In 1400, a Venetian navigator was rescued during a storm by fishermen from the Lofoten Islands, Norway.
In a place where the night lasted three months, the inhabitants kept huge quantities of local fish, the stockfish, drying it in the sun.
Back in Venice, the navigator brought with him the discovery of this little treasure, which began to spread in the cities of Veneto, finding great appreciation for its taste and long conservation.
Today it represents a main ingredient of Venetian cuisine, especially in the Vicenza-style and Venetian-style creamed variants.
The chef tells us that many years ago, before opening the Il Desco restaurant, his father and grandmother ran a historic shop in Verona where they served good wine accompanied by Venetian cicchetti.
Whenever the grandmother prepared cod alla vicentina, the "vecioti" competed to grab the cod tripe, the most coveted part.
This family recipe then became a dish of Desco, still served today as a condiment for gnocchi.
as a condiment for gnocchi or other forms of fresh pasta,
as a condiment for risotto,
to flavor polenta, spread on croutons.
HOW TO USE IT:
As a condiment for bruschetta, polenta, croutons: 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 clip).
Cod tripe 42%, milk, onion, extra virgin olive oil, Taggiasca olives, anchovies, garlic, salt, pepper, acidity regulator: citric acid
Allergens: fish and derivatives, milk and derivatives.
NUTRITIONAL VALUES (values per 100 gr of product):
- energy value: 364 kcal (1504 kJ)
- fat: 34 g (of which saturated fatty acids: 4.9 g)
- carbohydrates: 1.9 g (of which sugars: 0.5 g)
- proteins: 18.3 g
- salt: 1.3 g
Store in a cool and dry place; once opened it can be kept in the refrigerator for 5 days.
36 months from the act of packaging.
Available in a glass jar of 280 gr. (4 portions as a topping, 2 portions as a dish).
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Born in Verona in 1984, Matteo Rizzo has been in the kitchens of his family’s restaurant Il Desco since he was a child.
In 1985 the restaurant was awarded its first Michelin star, which it still holds today.
The thirst to travel and learn about new cultures led Matteo to work in Rome, Los Angeles, London, and Las Vegas.
After such enriching experiences abroad he returned to his family’s restaurant where he worked with his father Elia at Il Desco.
He eventually took the reins of the restaurant where he works today, continuing Il Desco’s 30 year legacy.
Matteo’s dishes embody his experiences, travels and passions while highlighting the culinary traditions of the local region.
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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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