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.

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

Tuna fillets are characterized by their compactness that makes them high quality and refined taste

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

The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.

Lexed vine snails, ready to cook according to the recipe.

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

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.

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

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

An excellent variant for canned tuna.

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

Crab powder in brine 170 gr

The soft and fragrant anchovies fillets of Golden Island are tasted, disappointed and cleaned by hand and with care according to tradition.

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