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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The quality of the Briciole Consorcio tuna is guaranteed by the presence of clean fish.
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.
It comes mainly from the waters of the Atlantic, origin of recognized prestige for its high quality.
The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.
Extracted from the sea urchins, with its intense scent, its warm coloring and sweet taste is one of the most appreciated products.
The fillets of Sgombro Angelo Parodi, rich in Omega 3 that help control blood pressure.
To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy
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.
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.
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.
Extracted from the sea urchins, with its intense scent, its warm coloring and sweet taste is one of the most appreciated products.
The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.