An excellent variant for canned tuna.

The Tonno Angelo Parodi fillets are fished during the summer, when the meat is softer.

The sgombro belongs to the family of “blue fish” renowned for being rich in nutrition and more sustainable from an environmental point of view.

The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.

The “flotta di Donzela” is present in the most pescous seas in the world, it follows the seasons and currents just to produce modern and rational fishing techniques, optimizing the work of fishing boats.

Snail powder first choice boiled and ready to cook according to the recipe.

The advantage of Mujjol Shikran compared to other similar products, is that other caviar succedanei are based on egg or seaweeds and fish aromas.

Crab powder in brine 170 gr

To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy

Lexed vine snails, ready to cook according to the recipe.

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.

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

Hand-crafted, and perfectly grilled one by one according to a tradition very present in Portuguese cuisine

Natural fillets are prepared and carefully selected.

To ensure a product with excellent taste, you must know how to choose the best qualities of tuna, but also the perfect place and fishing period.

The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.