Tartarfish is a pre-worked tartare whose dice have a clean and well-groomed cut that stands out remarkably on the plate

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

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

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

High quality anchovies fillets in olive oil, tender and tasty, ideal for appetizers, salads, cold dishes and pizzas.

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

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

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.

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

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

From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.

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

Very appreciated is the magnum format of 620g, unique in its kind, whose processing process guarantees a compact and tasty tuna.

This small fish, as well as containing polyunsaturated fatty acids, very useful for antithrombotic and antiarteriosclerotic effects.