The ventresca, the noblest and juiciest part of the tuna, cooked and packed in olive oil to preserve its mellow texture and delicate flavour.
Premium cut of wild bluefin tuna, with a smooth texture and deep flavour, preserved in olive oil to maintain its freshness and quality.
The flank is the fattiest and juiciest part of the bluefin tuna, famous for its intense flavour and creamy texture, ideal for hot and cold dishes.
A more premium flank selection, with a generous cut that brings out the unctuousness and natural flavour of bluefin tuna.
Anchovies caught in the spring of the Cantabrian Sea, selected for their size 00, filleted by hand and matured in salt for months. Their texture is firm and their flavour is mild and balanced.
Selected anchovy fillets delicately smoked with natural woods, achieving an elegant smoky flavour balanced with the saltiness.
Fresh anchovies marinated in vinegar and high quality extra virgin olive oil, with a tender texture and a balanced, acidic flavour.
Anchovies prepared according to the traditional recipe, presented in a jar that preserves their freshness. Served with mild vinegar and a touch of garlic and parsley.
The ventresca, the noblest and juiciest part of the tuna, cooked and packed in olive oil to preserve its mellow texture and delicate flavour.
Premium cut of wild bluefin tuna, with a smooth texture and deep flavour, preserved in olive oil to maintain its freshness and quality.
The flank is the fattiest and juiciest part of the bluefin tuna, famous for its intense flavour and creamy texture, ideal for hot and cold dishes.
A more premium flank selection, with a generous cut that brings out the unctuousness and natural flavour of bluefin tuna.
Anchovies caught in the spring of the Cantabrian Sea, selected for their size 00, filleted by hand and matured in salt for months. Their texture is firm and their flavour is mild and balanced.
Selected anchovy fillets delicately smoked with natural woods, achieving an elegant smoky flavour balanced with the saltiness.
Fresh anchovies marinated in vinegar and high quality extra virgin olive oil, with a tender texture and a balanced, acidic flavour.
Anchovies prepared according to the traditional recipe, presented in a jar that preserves their freshness. Served with mild vinegar and a touch of garlic and parsley.
The ventresca, the noblest and juiciest part of the tuna, cooked and packed in olive oil to preserve its mellow texture and delicate flavour.
Premium cut of wild bluefin tuna, with a smooth texture and deep flavour, preserved in olive oil to maintain its freshness and quality.
The flank is the fattiest and juiciest part of the bluefin tuna, famous for its intense flavour and creamy texture, ideal for hot and cold dishes.
A more premium flank selection, with a generous cut that brings out the unctuousness and natural flavour of bluefin tuna.
Anchovies caught in the spring of the Cantabrian Sea, selected for their size 00, filleted by hand and matured in salt for months. Their texture is firm and their flavour is mild and balanced.
Selected anchovy fillets delicately smoked with natural woods, achieving an elegant smoky flavour balanced with the saltiness.
Fresh anchovies marinated in vinegar and high quality extra virgin olive oil, with a tender texture and a balanced, acidic flavour.
Anchovies prepared according to the traditional recipe, presented in a jar that preserves their freshness. Served with mild vinegar and a touch of garlic and parsley.