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.
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SMOKED is a claim of the artisan origins GIMAR, their respect for the purest culinary tradition on which they built and perfected a unique knowledge that gives all smoked a very different personality.
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.
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Very appreciated is the magnum format of 620g, unique in its kind, whose processing process guarantees a compact and tasty tuna.
Prepared and selected with artisanal care is immediately ready to give life to delicious dishes and recipes rich in taste.
Tuna fillets are characterized by their compactness that makes them high quality and refined taste
The best parts of one of the oldest crustaceans are already ready to be served or cooked for pleasure.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
The quality of the Briciole Consorcio tuna is guaranteed by the presence of clean fish.
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
Extracted from the sea urchins, with its intense scent, its warm coloring and sweet taste is one of the most appreciated products.
Transformed tunas come from both the Mediterranean and the oceans.
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
Natural fillets are prepared and carefully selected.
The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.
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.