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

The natural tuna of Ribeira is the tuna preserved with the greater protein intake on the market

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

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.

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.

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

Transformed tunas come from both the Mediterranean and the oceans.

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

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

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.

Snail powder prepared with porcini mushrooms.

The best parts of one of the oldest crustaceans are already ready to be served or cooked for pleasure.

Angelo Parodi's tuna in olive oil is produced with the noblest parts of the tuna.

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