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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To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy
The wild salmon, also called Red King is a typical fish of the cold Pacific Ocean
Transformed tunas come from both the Mediterranean and the oceans.
The soft and fragrant anchovies fillets of Golden Island are tasted, disappointed and cleaned by hand and with care according to tradition.
Angelo Parodi a brand guarantee that for more than 100 years it assures in its products quality of raw materials and tradition in processing
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 sgombro belongs to the family of “blue fish” renowned for being rich in nutrition and more sustainable from an environmental point of view.
Snail powder prepared with porcini mushrooms.
The Tonno Angelo Parodi fillets are fished during the summer, when the meat is softer.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
The Salmon of the finest Sockeye variety of Alaska, is a wild salmon that is worked in Italy and smoked with beech wood.
Snail powder first choice boiled and ready to cook according to the recipe.
The sgombro belongs to the family of “blue fish” renowned for being rich in nutrition and more sustainable from an environmental point of view.