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 pickled pods are an exquisite preserve bell that gives an unmistakable summer aroma to the winter dishes in which it is used.
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.
