€56,00
Octopus soppressata
Fish specialty entirely handmade with the best octopuses carefully selected by origin and size.
Pack of about 900 g
Being handmade products, the weights could vary
Salumeria di mare has a minimum order of €32,00 to get free shipping!
This value refers to the total of products purchased in a single order from Salumeria di mare
Seafood delicatessen is pure expression of delicatessen and of butchery applied to fish products, the company boasts a long history of well over thirty years of processing and maturing of the best caught of the Mediterranean with handed down recipes that date back to the end of the 19th century handed down from father to son, accurate processing by expert hands, manual salting with Salt of Volterra and long seasoning this is how these delicacies are born and this is how the Octopus soppressata
Octopus soppressata
There suppressed is often known as octopus carpaccio is made exclusively with octopus selected by origin (only octopus Morocco) and size. It is cut, cooked and pressed manually, thus obtaining a tightly packed, with a slice that keeps its structure intact even with a thin cut. The recipe aims to re-propose the known and appressata pork sopressata sea version.
Octopus carpaccio is not only tasty, it is also a light food. Rich in protein and minerals, low in fat and low in calories. Furthermore, being gluten-free, it can also be consumed peacefully by coeliacs.
the Carpacci they are tasty seafood specialties which stand out for their intensity and consistency. To taste them at their best, they can be enjoyed naturally, without any seasoning. For those who prefer, just add some good EVO oil or oil and lemon.
It is a dish that is best enjoyed cold. Finely slice it with a knife or slicer on a serving plate and season it with a citronette prepared with EVO oil, a little orange and lemon juice and a pinch of salt. Sprinkle the dish with chopped parsley and garlic and then season with the citronette.
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| Ingredients on the label | OCTOPUS (Octopus vulgaris) 98% FAO zone 37, Volterra salt, gelling agent: gelatin |
| Allergens | Octopus |
| Warnings | May contain traces of crustaceans and shellfish products, fish and fish products, soy and soy products, nuts, sesame seeds and sesame products, shellfish and shellfish products |
| Note | High in protein, Sustainable fishing, Without additives, Without dyes, Preservative free, Gluten free, Lactose-free |
| Average nutritional values per 100 g | Energy 680 kJ / 162 kcal |
| Retention time | 70 days |
| Method of conservation | Store in the fridge at a temperature between 0 and +4 ° C |
| Recommended combinations | Ideal for preparing original salads, appetizers and main courses |
| Shipment | Shipments of perishable products, which need to be stored at a controlled temperature, are made on Mondays, Tuesdays and Wednesdays. For orders placed from Thursday to Sunday, the shipment will take place in the following week, in order to avoid stocks on Saturday and Sunday and the consequent risk of alteration of the food. |
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Quando ho conosciuto Mauro Pellegrini ed ho avuto modo di assaggiare i suoi salumi di mare sono rimasto folgorato dalla bontà e dalla bellezza di questi prodotti. Quando poi gli ho chiesto come gli fosse venuta questa idea dei salumi di pesce mi ha raccontato la storia dei suoi trisavoli: nell'Ottocento la maggiore fonte di sostentamento degli abitanti dell'Appennino pistoiese si doveva alle "Carbonaie", ovvero alla trasformazione della legna, soprattutto di faggio, in carbone. E i trisnonni di Mauro erano dei carbonari che portarono queste tecniche in Maremma, nell'isola d'Elba ed in Sardegna e perciò stavano svariati mesi lontani da casa. L'abbondanza di pesce, la dimestichezza con la legna e l'affumicatura, insieme alla voglia e alla necessità di avere dei prodotti sani e di lunga durata, hanno fatto sì che inventassero i primi salumi di mare come la bresaola di tonno e lo speck di pesce spada affumicato.
E Mauro con orgoglio ha ripreso e sviluppato questa produzione artigianale di carni di pesce del Mediterraneo, lavorandole con sapienza, creatività e la consapevolezza di offrire dei prodotti sani, ricchi di proteine nobili e sorprendentemente buoni. Se poi i suoi trisnonni "Carbonari" fossero anche coinvolti nei moti rivoluzionari del Risorgimento… è un'altra storia.
