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

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

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

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

The King Crab pulp The Reunion is characterized by a tasty taste.

This product is worked according to more ancient traditional methods. Selected anchovies, handmade, long seasoning in olive oil.

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

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.

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

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

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

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.

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

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

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

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