LUMACHERIA ITALIANA LUMACHE TO BOSCAIOLA FROM 870 GR
Snail powder prepared with porcini mushrooms.
Hand-crafted, and perfectly grilled one by one according to a tradition very present in Portuguese cuisine
Hand-crafted, and perfectly grilled one by one according to a tradition very present in Portuguese cuisine, which prefers decisive and enveloping flavors, characterized by intense and fragrant notes. You can really let yourself be guided by your eyes: thanks to the glass vase, the quality is really at first sight.
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Snail powder prepared with porcini mushrooms.
Cantabrian sea known for antonomasia as the place from which the best salt anchovies in the world arrive, for size, consistency of meat and method of processing.
The wild salmon, also called Red King is a typical fish of the cold Pacific Ocean
The best parts of one of the oldest crustaceans are already ready to be served or cooked for pleasure.
Very appreciated is the magnum format of 620g, unique in its kind, whose processing process guarantees a compact and tasty tuna.
To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
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.
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.
Snail powder cooked with fresh vegetables.
The Salmon of the finest Sockeye variety of Alaska, is a wild salmon that is worked in Italy and smoked with beech wood.
Angelo Parodi a brand guarantee that for more than 100 years it assures in its products quality of raw materials and tradition in processing
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 tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.