Very appreciated is the magnum format of 620g, unique in its kind, whose processing process guarantees a compact and tasty tuna.

The “flotta di Donzela” is present in the most pescous seas in the world, it follows the seasons and currents just to produce modern and rational fishing techniques, optimizing the work of fishing boats.

An excellent variant for canned tuna.

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.

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

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

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

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

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

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.

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

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.

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.

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