Portata a 25.000 mq la copertura tortle dello stabilimento ed a 850 kwp la potenza del fotovoltaico.
ESCA S.R.L.
Italy
Manufacturer/ Producer
Product catalogue preview
The company ESCA S.R.L., is a Manufacturer/ Producer, founded in 1980, which operates in the Foods, precooked and gourmet industry. It also operates in the Seafood, deep-frozen, frozen fish products, and fish sauces industries. It is based in Controguerra, Italy.
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Manufacturer/ Producer
ESCA S.R.L.
68 VIA PIANE TRONTO
64010 Controguerra - Italy
VAT No.
Company info
Key figures
-
- Company headcount
- 51 – 100
Organisation
-
- Year established
- 1980
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- pages.epage-home.site-status
- Registered office
-
- Main activity
- Manufacturer/ Producer
Business info
Trading areas
- National
- European
- International
Delivery areas
Activities of ESCA S.R.L.
- Foods, precooked and gourmet
- Seafood, deep-frozen
- frozen fish products
- fish sauces
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If you want to try making something exotic without thinking too much, this recipe is just for you! For this dish, the best you can do is to have the freshest trout, fry it in the pan instantly and serve with parsley and cream. You can add some salad to this dish to make it tastier and more nutritious. List of ingredients 4 cleaned trout Two halves of a lemon Kosher salt Pepper 2 tablespoons of butter Parsley Foam 100 grams of parsley 25 grams of chopped onions 100 ml of chicken stock Pepper 1 tablespoon of butter 150 ml of heavy cream Salt First of all, prepare parsley foam. Heat butter on mediumlow heat and fry onions in it. Once the onions turn aromatic, add parsley to them and mix both immediately. Remove the onionparsley mix from the heat and let it cool for some time. Make a lumpfree puree out of heavy cream, chicken stock, parsleyonion mixture, pepper, and salt in a food processor.
EXOTIC WHIP
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This recipe is unbelievably simple (of course, with N2O whipped cream chargers) and it is a great savory food item for people, who want to relish something delectable, but don’t have much time to spend in the kitchen. It takes less than half an hour to get ready and serves around 810 persons over graham crackers. You can also refrigerate it for up to 4 days without having it degraded. The nitrous oxide gas from the nitrous oxide cream charger actually extends its life, so charge it before storing it. List of ingredients 250 grams of washed and cleaned chicken liver 2 tablespoons of butter 1 teaspoon of chopped parsley Half a teaspoon of pepper Salt 2 minced garlic cloves 100 ml of double cream 23 sleeves of graham crackers or toast triangles Red currant jelly (optional topping) Drained capers Procedure Clean the whole chicken livers and keep them aside. Heat a frying pan with a flat surface over medium flame and add the livers.
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Available packaging: 1 piece. – 75 g Product features: for direct consumption, store in refrigerator (+ 4°C) for up to 5 days after opening.
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Raw materials used: snail meat Hepix Aspersa Maxima, butter, olives, tomato paste (mashed tomatoes, salt and citric acid), walnuts, garlic, onion, salt, spices. Available packaging: 12 pcs. package Product features: Ready for direct consumption. Heat in a preheated oven at 180oC for 12 minutes.
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