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ATI Manel - Mackerel Fillets in Olive Oil
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ATI Manel - Mackerel Fillets in Olive Oil

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The Mackerel canning tradition comes from afar. The tradition of olive oil in agricultural culture comes from afar. Mackerel fat, rich in omega 3, in the prevention of cardiovascular problems. The fat in olive oil is like a symphony for blood circulation, reducing blood pressure. The qualities are more than many and would not fit here: but they all fit in a can! Each of them, Mackerel and Olive Oil, has properties that constitute, in themselves, a good food option: imagine them together! Try them together, at any time of the year, as health and pleasure never wait: In the autumn garden, at home, during the winter, in the countryside, in the spring, on the beach, in the middle of summer.

About

The founder was often told about his great-grandfather, Ati Manel. That he was like this, that he was like that, that he did this, that he did that. He had a canning business, which he had started with difficulty but with a lot of energy. The First World War brought fever to the Portuguese canning industry. In the mid-twenties, national factories were around four hundred. In the late thirties they were reduced to less than half. When World War II broke out, demand for cans increased again. And Ati Manel had no hands to measure. Sometimes he sent small packages to friends he had abroad. It seems that they arrived at the destination as if they were the best gift in the world at that time. And they were. Fortunately, they are still today for other reasons. His great-grandfather's health was already, at that time, arm wrestling with his willpower. But he still witnessed the prosperity of the fifties.

But all of this would only make sense with another commitment, with special attention to his notes, his care and connection to the producers, his demands with the raw material, his relationship with the suppliers, with the auctions, with the fishermen - culminating in his formulas and recipes, thinking about how to recover and maintain the authenticity of old times, by taking advantage of the best current production conditions: seeking to combine the know how of the freshness of the picas, the razor clams or the scallops preservation, realizing the way in which the best oil for sardines was chosen, the care with which tuna fillets, marinated mussels, squid filling, garlic sauce for octopus was prepared. The table is set again: accept the invitation to join in the celebration of Ati Manel Cans.