The ‘Regina di San Daniele’: this 40-year long story began with the challenge to understand and discover nature’s hidden treasures. A delicate waft of smoke enhances the typical fragrance of our salmon trout, renowned for its lean, firm meat. 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 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.