16 other products in the same category:
Typical salami sea of Sicily, more precisely in the province of Trapani and the island of Favignana. Excellent eaten sliced and dressed with oil and lemon, perhaps accompanied by a slice of rustic bread.
The best of Sicilian sea in a tube 60 gr.
The sweet smoking with woods of the Mediterranean scrub allow to preserve intact the delicate flavor characteristic of the amberjack meat, giving it a pleasant aroma at the same time.Perfect as a fish carpaccio and for second courses with a natural taste.
Tuna eggs, salted, dried, ground and vacuum packed.
Slices of precious red tuna worked by Sicilian masters of sea preserves.
From the careful handling of expert hands, perfect tuna fillets for your caponata!
The tarantello is the most suitable cut for those who love cooking. Skinny but tender, I can use in different preparations, the main ingredient for a summer salad up to seasoning to enhance the flavor of your dishes of fish.
Ventresca is one of the finest parts of tuna. One of them is very rare, freshly made from Mediterranean red tuna. To be tasted in purity.
Yellow fin tuna fillets processed according to the traditional Sicilian recipe in water and sea salt.
Anchovies caught in the Cantabrian Sea, the northern coast of Spain, where Italian conservatory masters moved to the beginning of the century bringing with them all the knowledge of the processing of this exquisite fish. Anchovies celebrated for their perfect balance of meat and fat, great to try in purity.
Anchovies fished in the Cantabrian Sea, northern coast of Spain, where the Italian master keepers moved at the beginning of the century bringing with them all the knowledge of the processing of this delicious fish. Anchovies celebrated for their perfect balance of meat and fat, excellent to try in purity.