16 other products in the same category:
Tasty anchovy fillets in sunflower oil.
Sea urchin eggs are perfect for seasoning first courses and to use in the creation of unique and original finger foods to be served among your fish appetizers.
The best of Sicilian sea in a tube 60 gr.
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.
Looking for an idea? A simple recipe: fish fillet. Fine tuna fillets, grated bread, parmesan cheese, eggs.
Mackerel fillets caught in the Mediterranean Sea by Testa Conserve itself with its own boats. The short supply chain of the sea is born, a guarantee of high quality. Mackerel, like blue fish, is one of the most popular in the kitchen thanks to a firm and tasty fillet meat. Mackerel fillets are perfect for quick and tasty preparations, from salads to sandwiches.
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.
Anchovies of the Mediterranean processed in Sicily, a place of great fishing tradition and homeland of Santo Marino, founder of the company of seafood preserves.
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.
special reserve catch on rod and handmade. Delicate flavor and low in fat.
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.