The preservation of fish is a typical Italian culinary art, still present among some artisans across the Bel Paese. From Sicily (Pachino, the southern edge of the island) comes the "ventresca” (the noblest part of the tuna), the swordfish and the amberjack preserved in EVO oil. The "bottarga” (sun dehydrated salted fish eggs) from tuna or from mullet comes both minced and smoked, from Sardinia. Capricci also proposes the best anchovies in EVO oil from Sicily, also with capers. 

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