CAPTAIN BYRD POLPA DI GRANCHIO TO NATURALE BY 200 GR
The best parts of one of the oldest crustaceans are already ready to be served or cooked for pleasure.
The soft and fragrant anchovies fillets of Golden Island are tasted, disappointed and cleaned by hand and with care according to tradition.
The soft and fragrant anchovies fillets of Golden Island are tasted, disappointed and cleaned by hand and with care according to tradition. Carefully stored in glass jars are perfectly preserved in olive oil, to keep their scent intact their genuine taste and all their organoleptic properties.
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The best parts of one of the oldest crustaceans are already ready to be served or cooked for pleasure.
Only the best fish matches become part of the Rizzoli selections.
The sgombro belongs to the family of “blue fish” renowned for being rich in nutrition and more sustainable from an environmental point of view.
Very appreciated is the magnum format of 620g, unique in its kind, whose processing process guarantees a compact and tasty tuna.
The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.
The fillets of Sgombro Angelo Parodi, rich in Omega 3 that help control blood pressure.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
Snail powder prepared with porcini mushrooms.
The advantage of Mujjol Shikran compared to other similar products, is that other caviar succedanei are based on egg or seaweeds and fish aromas.
Prepared and selected with artisanal care is immediately ready to give life to delicious dishes and recipes rich in taste.
The Salmon of the finest Sockeye variety of Alaska, is a wild salmon that is worked in Italy and smoked with beech wood.
To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy
Smoked salmon is a food obtained from the conservation of salmon, which is aged and smoked.