Lungo Lago 280gr

Lungo Lago

Between Franciacorta and Lake Iseo

Delicate freshwater fish enhanced with a hint of saffron, a tribute to Lake Iseo and the hills of Lombardy.

Lungo Lago is designed to give those who taste it the experience or memory of Franciacorta and Lake Iseo, when fishermen's wives prepared this fish ragù using what was caught that day and the vegetables from the garden.

Chef Marco Acquaroli's

personal

note is the

perfumed and colourful saffron that blends with the ingredients and enhances their aromaticity.

INGREDIENTS

Perch 26%, trout 25%, tomato (italy), cream,

extra

virgin olive oil, onion,

celery,

salt,

saffron

(EU and non-EU) 0.1%,

acidity regulator: lactic acid.

May contain traces of fish bones.

NET WEIGHT 280g

TIPS OF USE

Main course

heated in the microwave and combined with soft or roasted polenta

Creative pairing

perfect ingredient for making quiches or savoury pies

Street food

as a filling for meatballs or rice arancini with the unusual taste of freshwater fish

The authentic Vastese-style fish

The fishermen's recipe from the Costa d the most famous fish soup of the Adri: deep-sea fish, molluscs and tomatoes.

Of all the variants on the Adriatic Romagna to Molise, Brodetto alla Vast with the fastest cooking and freshest f no passata is used, but rather a fresh (ideally the Mezzo Tempo tomato) a horn pepper.

In Brodetto there is a wide variety of shellfish that are cooked intact, tra crock pot. A poor dish but with a ric and a freshness that expresses all ti Mediterranean cuisine.

servings

3 7000

minutes!!

acom

minutes

5 LON HEAT

STARTER!

with toasted bread

Marco. Acquaroli