The "seasoned ricotta" has a white color and hard texture. It is excellent eaten grated on pasta or for the preparation of gastronomic specialities.
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.
Thanks to the traditional processing, the infusion keeps unchanged the strong taste and the unmistakable scent of white truffle.
The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.
Elastic and resistant gluten flour, ideal for long leavening dough.