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Genius Gastronomia

The Morzello

The Morzello

Format: 500 g

Regular price $9.00 USD
Regular price $6.00 USD Sale price $9.00 USD
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La Nonna Calabrese offers you an artisanal and traditional product made according to ancient Calabrian recipes. A unique ready-to-eat dish that reflects regional traditions.

Morzello was the first Catanzaro product protected with a quality mark, thanks to the Municipal Denomination of Origin. At De.C.O.

This certification takes place through an in-depth study of the municipal peculiarities. An interesting procedure to enhance the productions linked to the life of the local communities, which allows to conserve the traditional preparations linked to the culture of the area, helping to protect biodiversity.

Our specialty

Morzello is a dish that represents the spearhead in the preparation of our ready meals. Chosen for a traditional recipe, it is a food that served as breakfast for the workers, who ate it in the morning. 'U Morzeddhu Catanzarisa.

Morzello Misto is made up of offal (heart/lung) and tripe of adult bovine, tomato paste, with chilli powder, oregano and bay leaves.

Its taste is enhanced with the addition of natural flavourings. Making the soft and pulpy tripe even more tasty, and making the meat of the offal tender and dry.

Morzello must be eaten piping hot, often seasoned with an additional sprinkle of hot pepper. According to tradition it should be eaten accompanied by pitta, typical Catanzaro bread in the shape of a flattened donut, which with its little crumb enhances its taste!

INGREDIENTS
veal offal (heart/lung) and veal tripe, double tomato concentrate, water, sweet and hot pepper powder, salt, oregano and bay leaf

NUTRITIONAL VALUES (PER 100g.)
energy value    110 (461)     kcal(kj)
fat                        4.81             g
saturated fat                1.51             g
carbohydrates                  3.10             g
sugars                      1.41             g
protein 13.56 g
sali                           1.53           g

ORGANOLEPTIC CHARACTERISTICS
Taste: typical of tripe and bovine offal (heart and lung) with the addition of natural flavors
Consistency: the tripe is soft and pulpy, the offal is tender and dry
Colour: reddish
Flavour: characteristic of morzello, oregano predominates
Useful advice: heat in a saucepan by adding half a glass of water, bring to the boil and serve, or heat to 500° in the microwave for 3 minutes.
Indications: expose the trays to sudden changes in temperature due to swelling. It is important that the film is not damaged to avoid the formation of mold inside the tray.


PACKAGING:  pasteurized product in tray cpet 2002 bi gr. 20,7 / film npl h330 mycar850 gr. 42

STORAGE METHOD: in the refrigerator +3 / 4°. Once the package is opened, consume within 48 hours.

Package weight: gr. 500

SHELF LIFE: 120 days

Ingredients-Allergens

veal offal (heart/lung) and veal tripe, double tomato concentrate, water, sweet and spicy chilli powder, salt, oregano and bay leaf

Nutritional values

NUTRITIONAL VALUES (PER 100g.)
energy value 110 (461) kcal(kj)
fat 4.81 g
saturated fat 1.51 g
carbohydrates 3.10 g
sugars 1.41 g
protein 13.56 g
salts 1.53 g

storage

in the refrigerator +3 / 4°. Once the package is opened, consume within 48 hours.

When do I ship?

I deliver all the ready parcels to my grandchildren who work for the express courier and who guarantee delivery within 48/72 working hours

Keep an eye on your email and phone: I always send you updates telling you where your package is.

What do I do for fresh products?

I pay a lot of attention to the quality and shipping of my fresh products.

In fact, I package them in isothermal bags sealed with ice lollies or with EPS (sintered expanded polystyrene) boxes , which keep the temperature constant for the entire time necessary for the delicacies to arrive from Calabria to your home.

The freshness of the products will not be affected in the slightest by the journey!

Do you want to contact me?

No problem! You can call me on +39 348 293 8834.

Or you can write to me at info@nonnacalabrese.it.

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