Specific procedures are implemented in the production plant to avoid any cross contamination between raw materials and ingredients containing allergens.
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 mustard is a typical cuisine of North Italy and the Cremonese gastronomy dating back to 1397.
The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.
The mustard is a typical specialties of the gastronomy of Northern Italy and the creamy one dating back to 1397
