CABER _
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
Tomatoes grown and dried under the Apulian sun.
The artichokes are selected and grilled in a wood oven.
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
Cardetti artichokes (first fruit of the plant) with the stem, peeled, boiled in water and vinegar, seasoned with salt and pepper, bay and preserved in olive oil.
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy
Tomatoes are collected in the full of ripening (July and August), washed, cut and dried in the sun with salt.
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy