Lo Scampo della Grotta

VENETO, LAGO DI GARDA

Recipe

Scampi | Zucchini

Delicate sauce made of scampi and zucchini,
created by a great interpreter of ocean and lake cuisine. Maurizio Bongiovanni -Alla Grotta | Lazise

“Lake Garda boasts an incredible variety of gastronomic products thanks to a mild climate, Mediterranean landscape and a mash-up of the culinary traditions of Veneto, Trentino and Lombardy.
Recommended uses: as a sauce for pasta, ideally tagliolini, or risottos.

Maurizio Bongiovanni Bio :

Chef Maurizio Bongiovanni’s history is strongly tied to that of Hotel-Restaurant Alla Grotta di Lazise, a historic business in Lago di Garda that was first opened in 1951.
Maurizio began his culinary career in the kitchen of Grotta at 16, flanking chef Rossignoli who taught him the secrets of bringing out the best in fresh and saltwater fish, the restaurant’s specialty. Maurizio climbed the professional ladder at the restaurant, eventually becoming its executive chef and patron. Today he carries forward the culinary philosophy of his maestro, proposing both the recipes that made the restaurant famous along with newer dishes that are the result of intense research on ingredients and inspiration.

Scheda prodotto

Product Lo Scampo della Grotta
Product Code
Description
Scampi and zucchini sauce
Net Weight:
280 g
4 servings as dressing
2 servings as main dish
Ingredients
32% scampi, 27% zucchini, tomato, cream, onion, extra virgin olive oil, butter, salt, garlic, hot pepper, aromatic herbs, acidity regulator: citric acid
Allergens
Crostacei e derivati, latte e derivati
Average nutritional values
for 100g of the product
Energy value: 1224 kj/293 kcal
Protein: 4,8 g
Fats: 27,5 g
Saturated fats: 6,2 g
Carbohydrates: 7,2 g
Sugars: 3,7 g
Salt: 1,18 g
Storage
store in a dry and fresh place; once it’s opened, keep in refrigerator for 5 days
Shelf life 36 months from when packaged

Maurizio Bongiovanni

Maurizio Bongiovanni

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