A low temperature marinated trout fillet obtained by a very particular technique that gives the product an incredibly soft texture and a pleasantly delicate flavour. All enriched by the strong aromatic notes of black pepper that give a delicious roundness of taste. Because of the softness of its meat, Fil Rosè should be cut cold into slices or 'into cubes' and served strictly at room temperature, as an appetizer or main course. It expresses its best accompanied by a side dish of seasonal vegetables or embellished with fragrant aromatic herbs.