Colatura di Gambero Rosso, da scarto a eccellenza gastronomica
Si chiama Lalaina la startup fondata nel 2020 a Mazara del Vallo (Trapani) da Maria Chiara Valdemone e Giuseppe Gaudioso, due giovani imprenditori che, riprendendo una tradizione locale, hanno brevettato un nuovo processo che riutilizza gli scarti dei gamberi locali per trasformarli in un ingrediente prezioso per condire ed esaltare i piatti. Dall’estrazione di succhi e uova presenti nel carapace nasce così la Colatura di Gambero Rosso, una salsa dal profumo iodato e dal gusto ricco che ha conquistato anche il mercato internazionale, dalla Francia, agli Usa fino a Hong Kong. Maria Chiara Valdemone ci racconta questa storia di impresa che unisce riduzione dello spreco e valorizzazione del territorio. Receive SMS online on sms24.meTubeReader video aggregator is a website that collects and organizes online videos from the YouTube source. Video aggregation is done for different purposes, and TubeReader take different approaches to achieve their purpose.
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