€ 10.40 EUR
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).
Producer: La bottega del trippaio
Ingredients: Sterilized gastronomic product made of 57% bovine abomasum, tomato pulp, 11,4% spinach, extra virgin olive oil, onion, celery, carrot, double tomato concentrate, white wine (it contains sulfites), salt, dehydrated parcel, garlic, black pepper, chili powder.
Storage conditions: store in cool and dry conditions
Shelf life: 36 months from the production date
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. In 1990 starts the production of ready -made dishes : Trippa alla fiorentina , lampredotto and other recipes typical of the local cuisine, as the “Ribollita” and the “Pappa al pomodoro”(tomato soup), the “Cheek stew” and the “Peposo”. 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” (the trippa shop).