Maggiori informazioni
- Selection of Western Magro stockfish, of highest quality, with 3-month drying in Lofoten islands in Norway
- After 3 days of soaking, it is plucked by our Chef
- Slow cooking of over 2.5 hours according to traditional recipe
- Creamed as Venetian tradition
- Recyclable plastic tray with easy-to-peel film lid
Modalità di cottura
- Remove from the refrigerator and leave it to room temperature
- Ready to consume
