Lampredotto in Zimino 480g

La bottega del trippaio

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 the microwave (400W for 4 minutes).

€10,00

  • Weight: 480g
  • Region: Tuscany
  • Ingredients: Gastronomic product made of the bovine abomasum, tomato pulp, spinach, extra virgin olive oil, onion, celery, carrot, double tomato concentrate, white wine, salt, parcel, garlic, black pepper, chilli powder
  • Storage temperature: 5 - 20° C
  • Storage: Store in a cool and dry place, after opening in the refrigerator
  • Shelf-life: 36 months

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Region

Tuscany

Olive oil, wine, truffle and other culinary delights make up the excellence of Tuscan gastronomy. From the Tyrrhenian sea to the Apuan Alps, there are plenty of itineraries for anyone who wants to combine cultural attractions and natural beauty to discover the taste of Tuscany, a region renowned for its prosperity in food and wine products, so close to art and traditions.

Producer

La bottega del trippaio

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 company 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.