16 other products in the same category:
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.
Lonza ("sa mustela" in Sardinian) of swordfish smoked and seasoned with spices and flavors. To be enjoyed as an appetizer or a second fish dish.
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.
Tartuflanghe is not just a truffle but it is always brilliant! Refinished for tartinature, tasty with dumplings.
Mackerel fillets in olive oil, 125 gr
Sardines in olive oil 125g
Bottarga ground craft delicate flavor result of a special process. On pasta, it brings the flavor of the sea to the table.
From the most tasty tuna cut, a sea preserve rich in taste.
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.
Looking for an idea? A simple recipe: fish fillet. Fine tuna fillets, grated bread, parmesan cheese, eggs.
La Ventresca is one of the finest parts of tuna. A now very rare preserve, from Mediterranean tuna worked fresh. To be tasted in purity.