Transformed tunas come from both the Mediterranean and the oceans.

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

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

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

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

The best parts of one of the oldest crustaceans are already ready to be served or cooked for pleasure.

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

Snail powder prepared with porcini mushrooms.

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

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

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

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.

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.

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

Natural fillets are prepared and carefully selected.