I Pescatori di Orbetello
Rybáři z Orbetella dokázali propojit rybolov a zemědělství, prodej čerstvých produktů a přípravu zpracovaných výrobků, cestovní ruch i gastronomii. Veškeré ryby pocházejí výhradně z laguny Orbetello, kde pečlivé integrované hospodaření mezi rybolovem a přírodním prostředím zaručuje čerstvost produktu. Starobylé rybářské techniky, výsledkem staletí zkušeností a klimatických podmínek, někdy nemohou zaručit okamžitou dostupnost produktu, který však bude doručen. Hnutí Slow Food uznalo práci I Pescatori jako model, který je třeba následovat, a za své Presidia označilo Bottarga di Orbetello a Palamita del Mare Toscano.
1 produkt
Seřadit podle:
1 produkt
Artisanal Production:
Bottarga di muggine is obtained from the eggs of mullet. Once dried and cured, it has a golden or amber colour and a savoury, salty flavour with a hint of almond. Bottarga was once known as the 'poor man's caviar', but this does not do justice to this Mediterranean delicacy, prized by food lovers from the ancient Egyptian, Phoenician and Roman empires to the present day.
I Pescatori di Orbetello
I Pescatori di Orbetello have succeeded in integrating fishing and farming, the sale of fresh produce, and the preparation of processed products, tourism, and catering. All the fish comes exclusively from the Orbetello lagoon, where careful integrated management between fishing and the environment guarantees the freshness of the product. Ancient fishing techniques, the result of centuries of experience and climatic conditions, sometimes cannot guarantee the immediate availability of the product, which will be delivered anyway. Slow Food has recognized the work of I Pescatori as a model to follow and has designated the Bottarga di Orbetello and Palamita del Mare Toscano as its Presidia.
Ingredients:
Mullet roe (caught FAO 37.1.3 Orbetello Lagoon) 97% & Salt 3%. Energy value 499 kcal 2077,5 kJ Fats 34,6 g of which saturated fatty acids 11,8 g Carbohydrates 0.4 g of which sugars 0,4 g Protein 46,5 g Salt 2,4 g
