PaoloBallestin
Grocery and food laboratory
Paolo Ballestin: Grocery
Paolo Ballestin: Grocery
Gastronomia Paolo Ballestin
Vicentina stockfish
Stockfish, natural fresh milk, olive oil, sunflower seeds oil, onion, pearsley, 00 type flour, parmesan cheese, salt, pepper, anchovies.
Confezioni da 1000g e da 500g
Baccalà mantecato
stockfish, sunflower seeds oil, natural fresh milk, salt, pepper.
Confezioni da 1000g e da 500g
Stockfish salad
Stockfish, sunflower seeds oil, pearsley, salt, pepper.
Confezioni da 1000g
Stockfish
Stockfish is naturally or artificially dried cod fish. In one of its variant stockfish could be additioned with salt.
When in 1432 noble businessman Pietro Querini shipwrecked on Lofoten Islands coasts, he doesn't had idea he was going to do a fundamental gastronomic discover. Stockfish, in fact, was actually a surprise that Querini and his crew brought in Italy, but the first real stockfish import is to be dated around 1500, establishing on popular tables where, with this strange but very practical and long lasting food, (at that time inexpensive too), could accord with restrictions imposed by the Church of Trento Council. One of the italian regions where stockfish is most popular is undoubtfully the Veneto where there are the most significant recipes like "Venice style Baccalà Mantecato" or "Baccalà alla Vicentina", strongly ruled by the "Confraternita del Baccalà" laying in Sandrigo,Vicenza.
Stockfish is a substantious food, rich in proteins, mineral salts (phosphore, calcium, iodine and iron) and low in fat and calories. That's why stockfish is indicated in hypocaloric diets if eaten as natural. Stockfish is also indicated to schedule balanced nutritional plans for whom doesn't need particular caloric restrictions or for the sportman asking for highly proteic food. Stockfish is low in fat and the small quota contained is actually very useful. We're spoking about the famous OMEGA3 fats, precious fat acids who help to control blood pressure and fight against the accumulation of fat substances in our arteries and, sometimes, they can lower cholestherol blood level.
Focus
Formazione e Made in Italy
Dall'Ateneo di Padova i primi laureati in scienza e cultura della gastronomia e della ristorazione
È un corso di laurea, quello in Scienze e Cultura della Gastronomia e della Ristorazione, che permette al diplomato di acquisire conoscenze nel settore agro-alimentare (in particolare per gli aspetti qualitativi e igienico sanitari delle produzioni) ma anche di apprendere la tecnologia applicata e il controllo della qualità e dell'igiene degli alimenti freschi e trasformati, i loro rapporti con la salute umana, la gestione tecnica delle imprese di produzione gastronomica e della ristorazione nonché i principi della nutrizione umana e della legislazione alimentare.
Articolo completo su Italian Network
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Philosophy
We do not use any kind of conserving or coloring substances. All products keep their properties thanks to...
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Laboratory
Our laboratory is subdivided in several rooms, one per each single production line. Seafood manufacturing room...
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Contacts
Laboratorio Alimentare
Paolo Ballestin S.r.l.
I-31034 Cavaso del Tomba, Treviso, Veneto · Via Strade Nuove, 13/B
Tel.