The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.
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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.
The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.
Specific References
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The Salmon of the finest Sockeye variety of Alaska, is a wild salmon that is worked in Italy and smoked with beech wood.
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 sgombro belongs to the family of “blue fish” renowned for being rich in nutrition and more sustainable from an environmental point of view.
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The quality of the Briciole Consorcio tuna is guaranteed by the presence of clean fish.
The fillets of Sgombro Angelo Parodi, rich in Omega 3 that help control blood pressure.
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Snail powder cooked with fresh vegetables.
Tartarfish is a pre-worked tartare whose dice have a clean and well-groomed cut that stands out remarkably on the plate
The wild salmon, also called Red King is a typical fish of the cold Pacific Ocean
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
Tasted clams (Venus gallina), clams, Water,Sale,Acidifier
It comes mainly from the waters of the Atlantic, origin of recognized prestige for its high quality.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
The natural tuna of Ribeira is the tuna preserved with the greater protein intake on the market