GIMAR SMOKED TONNO A _
Raw material of high quality, yellowfin tuna, is selected manually, the salary is applied dry and the smoking takes place slowly, with smoke of beech wood.
Raw material of high quality, yellowfin tuna, is selected manually, the salary is applied dry and the smoking takes place slowly, with smoke of beech wood.
The “Melanzane in oil cut to fillet” are suitable for hot, cold, tartine and/or aperitifs.
Mix of dried mushrooms composed of pleurotus mushrooms, shitake, prataioli and porcini.
The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.
The Balsamic Vinegar of Modena I.G.P. "SUA MAESTA"is a balsamic vinegar worthy of this name.
Porcini mushrooms are rich in nutrients important for the health and well-being of the organism.
The “Melanzane in oil cut to fillet” are suitable for hot, cold, tartine and/or aperitifs.
Balsamic Vinegar of Modena IGP, obtained from cooked grape must, aged at least 6 years in fine oak barrels
The Traditional Balsamic Vinegar of Modena DOP is obtained exclusively from the grapes from the vineyards of Lambrusco