Prepared and selected with artisanal care is immediately ready to give life to delicious dishes and recipes rich in taste.

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

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.

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

Natural fillets are prepared and carefully selected.

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

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

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

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

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

Snail powder prepared with porcini mushrooms.

Tuna fillets are characterized by their compactness that makes them high quality and refined taste

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 “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.