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

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

Fishing in the North Sea throughout the year, aringa is a fish rich in mineral salts such as potassium, calcium, phosphorus and vitamin A.

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

The fillets of Sgombro Angelo Parodi, rich in Omega 3 that help control blood pressure.

Crab powder in brine 170 gr

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

Angelo Parodi a brand guarantee that for more than 100 years it assures in its products quality of raw materials and tradition in processing

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

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

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

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.

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

The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.

It comes mainly from the waters of the Atlantic, origin of recognized prestige for its high quality.

Snail powder prepared with porcini mushrooms.