Tuna and cuttlefish sausage

Shark Bottega del Pesce is a project based on the idea of creating a unique taste experience. A line of fish-based cured meats which, thanks to special marinades, original smoking techniques and different cooking methods, take on a unique personality and flavour while retaining the delicacy and taste of traditional cured meats: this is how the Tuna and Cuttlefish Sausage came about

Tuna and Cuttlefish Sausage

The production of fish-based cured meats starts first and foremost with research and the selection of the finest raw materials. The recipes are developed in the workshop's own lab, where Mediterranean scrub aromas, salts and peppers from various origins, and special apple and olive wood smoking bring these creations of the sea to life. The tuna and cuttlefish fish sausage is a true gastronomic speciality. At the heart of this preparation are Mediterranean Tuna and cuttlefish, carefully selected and worked with "secret" recipes. The use of tuna evokes the lean part of the sausage, while the cuttlefish, cooked at low temperature, recalls the fat component typically found in pork. A perfect blend of flavours and textures. Then comes the moment to season the mixture with the Chianti-style aromas used in traditional sausage-making: fennel seeds, pepper, red wine and garlic. A natural casing is used. New flavours and new aromas, a strong desire to experiment and innovate, all while following processes perfected through the experience of artisans of the sea. For the most classic of crostoni (toasted bread): Fish sausage and stracchino, spread on bread and grilled for two minutes in a hot oven!