The sgombro belongs to the family of “blue fish” renowned for being rich in nutrition and more sustainable from an environmental point of view.
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The sgombro belongs to the family of “blue fish” renowned for being rich in nutrition and more sustainable from an environmental point of view.
With a high concentration of protein, Omega3 fatty acids the bulk is indicated for a healthy and balanced diet.
Taste it in this tasty pepper version already ready and cooked by the great chefs of Ittica Brianza for a delicious and unique dinner.
Specific References
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Snail powder cooked with fresh vegetables.
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.
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.
Tuna fillets are characterized by their compactness that makes them high quality and refined taste
Hand-crafted, and perfectly grilled one by one according to a tradition very present in Portuguese cuisine
The soft and fragrant anchovies fillets of Golden Island are tasted, disappointed and cleaned by hand and with care according to tradition.
Cantabrian sea known for antonomasia as the place from which the best salt anchovies in the world arrive, for size, consistency of meat and method of processing.
Extracted from the sea urchins, with its intense scent, its warm coloring and sweet taste is one of the most appreciated products.
The sgombro belongs to the family of “blue fish” renowned for being rich in nutrition and more sustainable from an environmental point of view.
Snail powder first choice boiled and ready to cook according to the recipe.
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.
Snail powder first choice boiled and ready to cook according to the recipe.
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.