Packaged patiently by hand, as per tradition, the fish does not come stressed by mechanical cleaners, the result is a soft and tasty product, with exceptional nutritional qualities. A typical product of the Sicilian tradition appreciated and sought after throughout the world.
Organoleptic characteristics: Taste: Characteristic of tuna in olive oil Color: Characteristic, absence of pieces of skin, scales or bones Consistency: Compact with the presence of pieces and bits
Clams (Venus gallina) and their natural broth, Water, Salt, Acidity regulator: citric acid, Contains shellfish, May contain traces of crustaceans, Made in a facility that also uses fish and products containing gluten
Giestal tuna is a Portuguese specialty. The tuna is fished in the Azores islands in the open sea, processed fresh and put with olive oil in order to leave all the taste and fragrance of real freshly caught tuna
Giestal tuna is a Portuguese specialty. The tuna is fished in the Azores islands in the open sea, processed fresh and put with olive oil in order to leave all the taste and fragrance of real freshly caught tuna
Anchovy fillets from the Cantabrian Sea come from special anchovies for size, pulp, aroma and texture of the meat. Anchovies caught in the best period, from March to early June, are processed entirely by hand, according to a method that respects the dictates of tradition: deliscate, wash in water and salt, dry and finally preserved in salt in the typical...
Ingredients: Skipjack tuna (katsuwonus pelamis), olive oil, salt
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