16 other products in the same category:
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.
Fleshy fillets preserved in oil. Tasty blue fish with excellent nutritional qualities. Perfect for a light but tasteful dish.
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.
From the most tasty tuna cut, a sea preserve rich in taste.
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 red tuna buzzonaglia is a fish specialty, one of the tastiest, excellent both to be savored on its own (with a side dish) and to be used for a quick sauce. The buzzonaglia is obtained with the meat obtained from the filleting of the tuna and, although it is not whole steaks, its meat is still compact given the extraordinary quality of the fish.
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.
Yellow fin tuna steak for fresh and light dishes. Tender but compact meat. Vicente Marino guarantees you only the best, thanks to its important tradition of fish farming.
Italian anchovies from the Tyrrhenian Sea fished with the traditional lampara, a large lantern placed on boats to attract fish to the surface at night. Anchovies selected by the best connoisseurs of blue fish, the great fishermen of the Gulf of Salerno.
Mediterranean red tuna caught in tonnara and freshly worked in Carloforte's historic plant according to the traditional method.
Slices of precious red tuna worked by Sicilian masters of sea preserves.