Seafood delicatessen is pure expression of delicatessen and of butchery applied to fish products, the company boasts a long history of well over thirty years of processing and maturing of the best caught of the Mediterranean with handed down recipes that date back to the end of the 19th century handed down from father to son, accurate processing by expert hands, manual salting with Salt of Volterra and long seasoning this is how these delicacies are born and this is how the Sepia suppressed in its ink
Sepia suppressed in its ink
There suppressed it is also known as cuttlefish carpaccio it is made with lightly seared cuttlefish, pressed and stuffed completely by hand with its own ink.
The delicate and sweet taste of white cuttlefish alternates with the sapidity of its ink. A contrast of colors and flavors that makes the product unique and ideal for making very fine carpaccio.
Cuttlefish carpaccio is low in fat and rich in protein. Ideal for those who follow a healthy diet without sacrificing taste. Furthermore, being gluten-free, it can also be consumed peacefully by coeliacs.
All preparations and specialties are already prepared good as natural. They can be tasted without any condiments to fully enjoy their organoleptic characteristics, for those who prefer a more traditional tasting, just add some good oil or oil and lemon.
Ideal for making very fine carpaccio. Try it this way: finely slice the soppressata into carpaccio, arrange it on a serving plate. Prepare a citronette with lemon juice and a little orange in EVO oil and a pinch of salt. Sprinkle the carpaccio with carrots cut into julienne strips and pour the citronette. Garnish with orange slices.
