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.
Mediterranean red tuna caught in tonnara and freshly worked in Carloforte's historic plant according to the traditional method.
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.
Smoked anchovy in the Cantabrian Sea
Delfino Battista Delicious tuna fillets in glass jars.
Like bottarga but obtained from male tuna. It can be used as a sauce for pasta or as an appetizer, marinated in oil.
Tasty anchovy fillets in sunflower oil.
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.
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.
Tuna eggs, salted, dried, ground and vacuum packed.
Fine dried tuna fillet, to be served cut into slices like a salami and then seasoned with oil and lemon, or flavors and spices to taste. Excellent appetizer with croutons or to accompany with salad. Mosciame is also known as tuna bresaola.