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STOCKFISH CREAM AGOSTINI ELIO SNC

Hall 06 - Booth E 012

The stockfish is made by drying the cod fish in the Norwegian wind for 3 months until becomes as hard as wood.it is beaten to make it soft for the cooking. It must be soaked in running water for 48 hours before being used.It is them boiled in water and then whipped up with sunflower oil and fresh milk.
It can be spread on toast, crackers or bruschettas, used to fill small vol-au-vents, or paired with grilled or warm white and/or yellow polenta.

Exhibitor's contacts

AGOSTINI ELIO SNC
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Address

VIA DEL PALÙ, 12 - 35018 SAN MARTINO DI LUPARI - (PD) - ITALY

Phone

00390495952331

E-mail

alessandro@agostinielio.com

Web

http://www.agostinielio.com

Product categories

Other Preserves Fish - Anchovies Paté and Savoury Spreads Refrigerated fish spacialties

Exhibitors' Position

Hall 06 - Booth E 012

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