FROM THE SEA

The most prized Fish

Italians are true seafood experts and always seek out the best ingredients to make a gourmet seafood menu.
The love of the sea and life on a boat have given rise to generations of passionate fishermen, such as those who catch the famous Glacier 51 in the depths of the Antarctic Ocean and the codfish in the cold waters off Iceland and the Faroe Islands.
The Glacier 51 Toothfish has white flesh, scaly skin and an unmistakable flavor given by its high fat content. Cod has always been considered a poor ingredient, but the Giraldo company has transformed this fish into a unique excellence.

When seafood traditions meet

It is known worldwide that the best quality anchovies come from the Cantabrian coast, but it was the Sicilians who taught Basque producers how to artisan process this very special ingredient. The Spanish raw material is fished using sustainable methods and processed according to traditional Sicilian techniques, creating an anchovy with a delicate and refined flavor.

Bottarga is produced in Greece, but is highly valued by Italians with a long tradition of seafood cooking. Known as "Mediterranean caviar," mullet roe is commonly grated onto dishes, giving its unique aroma and flavor to many recipes. A true delicacy, with a complex but very fresh flavor of citrus and honey.