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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.
Vegetable food pearls that contain an authentic sea soul. Gourmet balls created with microalgae grown in a real "marine garden". Excellent to embellish risottos and raw fish or to use in the same way as caviar.
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.
Tartuflanghe is not just a truffle but it is always brilliant! Refinished for tartinature, tasty with dumplings.
The best of Sicilian sea in a tube 60 gr.
A delicious appetizer you do not expect! Good on buttered bread croutons or of roasted peppers.
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.
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.
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.
Yellowfin tuna in olive oil stored in a glass jar, an intense flavor to be enjoyed alone or to accompany and enrich vegetables and salads.
The Blue Fin Tuna (Thunnus thynnus) is caught in one of the oldest and most famous Italian traps following the old process and the unique system of the tuna fishery founder with traditional methods without preservatives.
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.