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

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

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.

The wild salmon, also called Red King is a typical fish of the cold Pacific Ocean

The Salmon of the finest Sockeye variety of Alaska, is a wild salmon that is worked in Italy and smoked with beech wood.

Smoked salmon is a food obtained from the conservation of salmon, which is aged and smoked.

Transformed tunas come from both the Mediterranean and the oceans.

Snail powder prepared with porcini mushrooms.

The soft and fragrant anchovies fillets of Golden Island are tasted, disappointed and cleaned by hand and with care according to tradition.

Cantabric anchovies fillets in the cheap kitchen plate made by gr.550 for large consumers, dishwashers and pizzas.

Tasted clams (Venus gallina), clams, Water,Sale,Acidifier

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.

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

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

Tuna beams are scrupulously treated in order to pass to the smoking phase that takes place in premises created to allow a slow and gradual treatment and achieve the optimum degree of smoking with the use of noble wood.

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