The "seasoned ricotta" has a white color and hard texture. It is excellent eaten grated on pasta or for the preparation of gastronomic specialities.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
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 smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.