Very appreciated is the magnum format of 620g, unique in its kind, whose processing process guarantees a compact and tasty tuna.
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It is obtained by selecting only the yellowfin tuna that is strictly steamed, so as to maintain unchanged the muscle fibers and unchanged nutritional values.
At the tuna we add olive oil of first choice and sea salt of Trapani.
It is characterized by the typical pink color and compact meats with a delicate taste.
It represents the right solution for a precious but economical, tasty but quick to prepare.
Excellent as a dressing for pasta, it is ideal to enrich a fresh mixed salad.
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The excellent quality of Alimentha products is guaranteed by an accurate choice of raw materials and by strict control of production processes.
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.
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.
Snail powder first choice boiled and ready to cook according to the recipe.
Snail powder prepared with porcini mushrooms.
To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
Smoked salmon is a food obtained from the conservation of salmon, which is aged and smoked.
The sgombro belongs to the family of “blue fish” renowned for being rich in nutrition and more sustainable from an environmental point of view.
Fishing in the North Sea throughout the year, aringa is a fish rich in mineral salts such as potassium, calcium, phosphorus and vitamin A.
The best parts of one of the oldest crustaceans are already ready to be served or cooked for pleasure.
The Tonno Angelo Parodi fillets are fished during the summer, when the meat is softer.
Angelo Parodi's tuna in olive oil is produced with the noblest parts of the tuna.
Hand-crafted, and perfectly grilled one by one according to a tradition very present in Portuguese cuisine