Natural fillets are prepared and carefully selected.

From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.

Angelo Parodi's tuna in olive oil is produced with the noblest parts of the tuna.

Extracted from the sea urchins, with its intense scent, its warm coloring and sweet taste is one of the most appreciated products.

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.

The sgombro belongs to the family of “blue fish” renowned for being rich in nutrition and more sustainable from an environmental point of view.

The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.

The King Crab pulp The Reunion is characterized by a tasty taste.

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.

Hand-crafted, and perfectly grilled one by one according to a tradition very present in Portuguese cuisine

This small fish, as well as containing polyunsaturated fatty acids, very useful for antithrombotic and antiarteriosclerotic effects.

This product is worked according to more ancient traditional methods. Selected anchovies, handmade, long seasoning in olive oil.

Angelo Parodi a brand guarantee that for more than 100 years it assures in its products quality of raw materials and tradition in processing

The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.

It comes mainly from the waters of the Atlantic, origin of recognized prestige for its high quality.

To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy