Risotto con ventresca di salmone Upstream e scamorza affumicata
With riso carnaroli, scamorza affumicata, erbette aromatiche · 35 min · 4 p.
Products/Special selections/Ventresca di salmone affumicato
From the Upstream recipe book
With riso carnaroli, scamorza affumicata, erbette aromatiche · 35 min · 4 p.
With barbabietola, tahine, mela verde · 20 min · 4 p.
103,00 €
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More informationThe ventresca is the salmon’s belly: gently marine notes and a noble richness that melts on the palate. Served in small pieces, it gives its very best.
Weight: 100 g
Salmon raised in the open sea, fed naturally, with no antibiotics and no GMOs. Salmon (Salmo salar), sugar and sea salt.
The salmon comes vacuum-sealed inside the elegant black-and-silver Upstream box.
To keep it perfectly fresh in transit, the product is packed in insulated polystyrene containers together with gel ice packs and a special food-grade packaging film.
A fresh product, with no preservatives, to be kept refrigerated between 2 and 4 °C. It keeps for 30 days.
To be savoured on its own, or following the chefs’ suggestions in the Upstream recipe book.
