LaMerica
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- Fondata nel 2019
- Distribuito in Eataly S.p.a
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OUR COMPANY IS DONE IN RESEARCH AND DEVELOPMENT AND IS THE OWNER OF THE PATENT FOR THE PRODUCTION OF SHRIMPS.
THE OBJECTIVE IS TO TRANSMIT THE VALUES OF AN ETHICAL COMPANY AND TO GIVE NEW VALUE TO WHAT TOO OFTEN IS CONSIDERED ONLY A WASTE.
It is located in Mazara del Vallo, a thriving fishing town, located in western Sicily.
Mazara del Vallo is today the largest navy in Italy, second in Europe, today the red prawn of Mazara is a highly prized and appreciated product all over the world. Our product: Colatura di Gambero Rosso® is a new food product made using a patented process that allows you to extract the eggs and juices present inside the carapace of the red shrimp. It is an ingredient that is used both hot and cold to season and flavor first courses (2/3 tablespoons per serving), appetizers, gourmet pizzas and fish main courses, etc. Unlike the anchovy culture, that of red shrimp does not contain salt. This is why use and consumption are different. It has a balanced flavor that recalls the sweetness of red shrimp, the intensity is accentuated in relation to the quantity used in a dish.
THE OBJECTIVE IS TO TRANSMIT THE VALUES OF AN ETHICAL COMPANY AND TO GIVE NEW VALUE TO WHAT TOO OFTEN IS CONSIDERED ONLY A WASTE.
It is located in Mazara del Vallo, a thriving fishing town, located in western Sicily.
Mazara del Vallo is today the largest navy in Italy, second in Europe, today the red prawn of Mazara is a highly prized and appreciated product all over the world. Our product: Colatura di Gambero Rosso® is a new food product made using a patented process that allows you to extract the eggs and juices present inside the carapace of the red shrimp. It is an ingredient that is used both hot and cold to season and flavor first courses (2/3 tablespoons per serving), appetizers, gourmet pizzas and fish main courses, etc. Unlike the anchovy culture, that of red shrimp does not contain salt. This is why use and consumption are different. It has a balanced flavor that recalls the sweetness of red shrimp, the intensity is accentuated in relation to the quantity used in a dish.
