From the genius of Albert Adrià, chef with his brother Ferran of the prestigious El Bulli. The liver of monkfish, refined fish with lean meats, conquered by the distinct sapid sea notes enriched with citrus nuances of the "Japanese lemon" yuzu.
The simplicity of the cod enhanced by the experience in processing, combined with olive oil, ideal to consume it with any type of vegetable or to enrich salads.
Tuna in brine is a healthy product without sacrificing taste thanks to the careful processing given by experience. Ideal for healthy salads with low fat but still rich in flavor.
To be combined with hot toasted croutons and Mediterranean flavors: a salad of fresh tomatoes seasoned with oil, oregano, olives and capers or seasonal vegetables cooked on the grill. Excellent also with a simple side dish of white rice.
Bottarga craft delicate flavor result of a special process. To be eaten sliced, seasoned with extra virgin olive oil or grated over pasta, it brings the flavor of the sea to the table.
The roe is well suited for the preparation of tasty sandwiches or used either grated it into slices to flavor pasta dishes with a strong taste of the sea.
The Blue Fin Tuna (Thunnus thynnus) is caught in one of the oldest and most famous Italian traps following the old process and the unique system of the tuna fishery founder with traditional methods without preservatives.