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.
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SMOKED is a claim of the artisan origins GIMAR, their respect for the purest culinary tradition on which they built and perfected a unique knowledge that gives all smoked a very different personality.
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.
Specific References
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Snail powder cooked with fresh vegetables.
The quality of the Briciole Consorcio tuna is guaranteed by the presence of clean fish.
It comes mainly from the waters of the Atlantic, origin of recognized prestige for its high quality.
Lexed vine snails, ready to cook according to the recipe.
The King Crab pulp The Reunion is characterized by a tasty taste.
Only the best fish matches become part of the Rizzoli selections.
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
Cantabric anchovies fillets in the cheap kitchen plate made by gr.550 for large consumers, dishwashers and pizzas.
Tasted clams (Venus gallina), clams, Water,Sale,Acidifier
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 tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
Smoked salmon is a food obtained from the conservation of salmon, which is aged and smoked.
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.
Extracted from the sea urchins, with its intense scent, its warm coloring and sweet taste is one of the most appreciated products.