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A refined technique based on gentle smoking to enhance the characteristic taste of the fish. In single portions ready to be enjoyed as a main course. Since 1980 we have transformed the smoking of fish into an art. An art built on our passion to create a unique gastronomic experience whilst carefully maintaining the organoleptic and nutritional properties of the fish and a delicate, balanced aftertaste. Our smoking chambers are based on three major principles: science, art and patience. Our smoking, either cold or hot depending on the kind of fish and part to be smoked, is carried out using a careful selection of wood, berries and aromatic herbs to enhance the organoleptic and nutritional qualities of the fish without overpowering them.
Fil-di-Fumo-Art-en-10
Fil-di-Fumo-Art-en-10
Fil di Fumo
Hot smoked salmon trout
Single portion fillet
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€ 7.90
Peso 120 g
Aringa-Sciocca--Art-en-38
Aringa-Sciocca--Art-en-38
Aringa Sciocca
Cold smoked herring
Fillets

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€ 6.30
Peso 150 g
Sgombro-al-Pepe-Art-en-43
Sgombro-al-Pepe-Art-en-43
Mackerel with Pepper
Hot smoked
Single portion fillet
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€ 4.80
Peso 110 g
Sgombro-Affumicato-Art-en-73
Sgombro-Affumicato-Art-en-73
Mackerel
Hot smoked
Single portion fillet
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€ 4.70
Peso 110 g
Prezzi IVA Compresa