16 other products in the same category:
A delicious appetizer you do not expect! Good on buttered bread croutons or of roasted peppers.
From the most tasty tuna cut, a sea preserve rich in taste.
Famous as albacore is known for its delicate flavor and low in fat.
Ventresca Tuna in Olive Oil
Anchovies of the Mediterranean (FAO areas 37.1.3 - 37.2.2) worked at best by the fishermen themselves. These anchovies are prepared according to artisanal and traditional methods (cleaned, salted and then put in oil) to preserve the extraordinary quality of their meat intact. Anchovies to be presented whole, if you want to use them for a sauce add them only at the end of cooking so as not to melt them.
Italian anchovies fished in the Tyrrhenian Sea (FAO area 37.1.3) in the waters of the Gulf of Salerno.Salted anchovy fillets, cleaned without bones, immediately ready for use.Anchovies of superior category, fleshy and rich in flavor.22-24 fillets per 50gr bag.
Tuna eggs, salted, dried, ground and vacuum packed.
special reserve catch on rod and handmade. Delicate flavor and low in fat.
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.
The Nardin premium product: the "Seleccion" the Cantabrian Anchovies in 100 gr package.
Carpier cod are selected from the best cod Icelanders, Norwegians andDanes.They are flavored with oil, salt and black pepper before proceeding with the smoking; as for all Carpier products, the smoking process is natural, without dyes or preservatives. p>
Mediterranean bluefin tuna caught in the trap and cool worked in the historic factory of Carlisle in the traditional manner.
It has the true taste of the sea, very delicate and in perfect balance between sweetness and Mediterranean salinity. Excellent sauce for pasta (spaghetti with sea urchins are a classic) this pulp is also ideal for creating fish appetizers: on croutons or blinis, use it in combination with caviar, seaweed or bottarga.
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.