Seafood Preserves

Tuna bottarga in vacuum-packed portions, to grate or slice as service requires.

Colatura di alici, an amber liquid drawn from anchovies matured under salt and weight. A few drops season pasta, vegetables and fish in place of salt.

Yellowfin tuna fillets in olive oil in a glass jar, for salads, antipasti and pasta.

Organic Mediterranean sea bream fillets in their own juice, ready to eat cold or just warmed through.

Steamed mackerel fillets in organic extra virgin olive oil, for a salad or a quick dish.

Salmon and courgette sauce, in extra virgin olive oil, ready to heat for coating pasta.