Smoked salmon is a food obtained from the conservation of salmon, which is aged and smoked.
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Smoked salmon is a food obtained from the conservation of salmon, which is aged and smoked.
Smoked salmon has long been present in native American cultures.
Smoked salmon was also a common dish in Greek and Roman culture throughout history, often eaten in large gatherings and celebrations.
During the Middle Ages, smoked salmon became part of the diet of people and was consumed in soups and salads.
The 19th century marked the rise of the American smoked salmon industry on the west coast, transforming Pacific salmon from Alaska and Oregon.
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This product is worked according to more ancient traditional methods. Selected anchovies, handmade, long seasoning in olive oil.
The Tonno Angelo Parodi fillets are fished during the summer, when the meat is softer.
The wild salmon, also called Red King is a typical fish of the cold Pacific Ocean
To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy
Snail powder prepared with porcini mushrooms.
The natural tuna of Ribeira is the tuna preserved with the greater protein intake on the market
Snail powder first choice boiled and ready to cook according to the recipe.
Transformed tunas come from both the Mediterranean and the oceans.
Angelo Parodi a brand guarantee that for more than 100 years it assures in its products quality of raw materials and tradition in processing
Tuna fillets are characterized by their compactness that makes them high quality and refined taste
The King Crab pulp The Reunion is characterized by a tasty taste.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
Extracted from the sea urchins, with its intense scent, its warm coloring and sweet taste is one of the most appreciated products.
The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.
