Transformed tunas come from both the Mediterranean and the oceans.
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Transformed tunas come from both the Mediterranean and the oceans.
All stages of processing take place entirely in the production plant: the only process that takes place on the raw material is freezing on board when the fish comes from the ocean. The tunad family is very vast and the quality of tuna depends on the type of fish. The tuna contained in the jars is of quality “in yellow fins”.
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To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy
The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.
To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy
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.
Natural fillets are prepared and carefully selected.
The soft and fragrant anchovies fillets of Golden Island are tasted, disappointed and cleaned by hand and with care according to tradition.
The best parts of one of the oldest crustaceans are already ready to be served or cooked for pleasure.
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
The quality of the Briciole Consorcio tuna is guaranteed by the presence of clean fish.
The soft and fragrant anchovies fillets of Golden Island are tasted, disappointed and cleaned by hand and with care according to tradition.
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.
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.