Lampredotto in Zimino 480g

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  • The term “zimino” is classic of the Tuscan cuisine and it refers to a stewed preparation with swiss chard or spinach: traditionally mostly fish is cooked in this way, the famous stewed salt cod, but also the Lampredotto is excellent if accompanied by this sauce. The origin of the word “Zimino” is not certain: for some comes from cumin, a spice very much used in the past.


    Excellent hot with Tuscan bread…. The final bread dipping is inevitable!!! Warm in a pan at low fire or in microwave (400W for 4 minutes).

  • Region: Tuscany

    Producer: La Bottega del Trippaio

    Ingredients: Sterilized gastronomic product made of bovine abomasum, tomato pulp, spinach, extra virgin olive oil, onion, celery, carrot, double tomato concentrate, white wine, salt, parcel, garlic, black pepper, chili powder

    Packaging: 480g

    Storage conditions: Store in cool and dry conditions

    Shelf-life: 36 months from the date of production


PRODUCER


La Bottega del Trippaio logo

Tuscany, Scandicci

Italy Tuscany

Having a meal made of genuine specialties of the Florentine cuisine. Franco Falli - Owner

Typical Tuscan cuisine based on first choice raw materials, naturally worked and only of Italian origin, together with quality, innovation and tradition. In 1985 brothers Franco and Marco Falli, little more than boys but already involved in the field by their father Carlo Alberto, took over a beef processing business: this is how the Fra.ma snc started up in Scandicci, at the gates of Florence.

Fra.Ma becomes quickly leader in its field at a regional level thanks to the excellent product’s quality and the modern packaging technology, sold under the brand La Bottega del Trippaio.