Real elite product, the colatura is a transparent liquid sauce with an amber color and intense taste that is produced by a traditional anchovy maturation process

Anchovy fillets in sunflower oil: tasty product that lends itself to any imagination in the kitchen.

More and more present in our kitchen, salmon eggs are much larger than lumpfish eggs and are intended for a variety of uses when you want to delicatey emphasize the taste of fish.

With a large calibre and excellent consistency that easily make you forget the most expensive "cousin caviar".

With a large calibre and excellent consistency that easily make you forget the most expensive "cousin caviar".

Cuttlefish ink is mainly used as a condiment, especially for pasta dishes.

It helps to color and flavor pasta dishes, fresh pasta in the first place.

Sometimes someone use it in cooking risotto, to plan, or even in sauce to enhance the flavors of fish.

Fresh raw material of the highest quality from farms located in the waters of the Norwegian fjords. The processing takes place following traditional techniques

The fillet, covered with a layer of salt, rests for a few hours thus ensuring greater shelf-life

Smoking also takes place not using artificial smoke aromas but using blends of fine woods

The tuna fillets in sunflower oil Riunione are obtained from the finest fillets, steamed and preserved in oil, for a delicate and refined result.