The best parts of one of the oldest crustaceans are already ready to be served or cooked for pleasure.

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.

Extracted from the sea urchins, with its intense scent, its warm coloring and sweet taste is one of the most appreciated products.

The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.