Fishing in the North Sea throughout the year, aringa is a fish rich in mineral salts such as potassium, calcium, phosphorus and vitamin A.
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Fishing in the North Sea throughout the year, aringa is a fish rich in mineral salts such as potassium, calcium, phosphorus and vitamin A.
In Italy tradition wants it to be consumed especially salty and smoked.
Herring fillets, rich in protein and polyunsaturated fatty acids, offer an original alternative to daily fish consumption.
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The soft and fragrant anchovies fillets of Golden Island are tasted, disappointed and cleaned by hand and with care according to tradition.
Hand-crafted, and perfectly grilled one by one according to a tradition very present in Portuguese cuisine
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
Extracted from the sea urchins, with its intense scent, its warm coloring and sweet taste is one of the most appreciated products.
The Tonno Angelo Parodi fillets are fished during the summer, when the meat is softer.
The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.
To ensure a product with excellent taste, you must know how to choose the best qualities of tuna, but also the perfect place and fishing period.
Snail powder first choice boiled and ready to cook according to the recipe.
Very appreciated is the magnum format of 620g, unique in its kind, whose processing process guarantees a compact and tasty tuna.
The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.
Hand-crafted, and perfectly grilled one by one according to a tradition very present in Portuguese cuisine
Smoked salmon is a food obtained from the conservation of salmon, which is aged and smoked.
Natural fillets are prepared and carefully selected.
