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Mazara Red Prawn.
Umami made in Sud

The Meaning of Umami

In Japanese, Umami means “savory” and is one of the five basic tastes perceived by the taste receptor cells on the tongue. Specifically, Umami refers to the flavor of glutamate, which is particularly present in foods such as meat, cheese, and other protein-rich items. This taste is recognized for its ability to enhance the overall flavor of dishes, making them more appetizing and complex.

It is hypothesized that glutamic acid, in addition to being a key component in the umami taste, is involved in cognitive functions in the brain such as learning and memory. Scientific studies suggest that this amino acid acts as an excitatory neurotransmitter, playing a crucial role in synaptic plasticity, which is essential for the acquisition of new information and the formation of memories.

Gambero Rosso di Mazara - Il sapore nella testa

The Umami of Red Shrimp

A distinctive characteristic of the Red Shrimp from Mazara del Vallo is that the eggs are located in the head rather than the abdomen. What was once seen as a flaw has over the decades revealed the true richness of this exquisite product. The eggs in the head impart a unique flavor and a particular texture to the shrimp, which are highly appreciated by top chefs and gastronomes around the world. This detail, once considered an undesirable peculiarity, is now celebrated as one of the elements that make the Red Shrimp from Mazara del Vallo an exceptional culinary delight.

Our shrimp offers a rare and exquisite experience for the palate, best enjoyed “raw.” It delivers a true explosion of flavor and an ancestral taste of the sea that extends far beyond the Mediterranean, reaching all the way to Asian countries. It has rightfully earned the title of the UMAMI of Sicily.

When cooked, a magical transformation occurs: the black head full of eggs turns into a fluorescent red hue

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