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FISH
Description
Mussels, with their unmistakable flavor, are among the favorite seafood of Italians. They are suitable for any cooking method: excellent steamed, baked, in a pan or directly on the grill. Marinara mussels are a tasty dish excellent as an appetizer or as a condiment for spaghetti allo scoglio.
All. Spain
Description
The cob, also known as mantis shrimp or sea cicada, is a very delicate crustacean that is perfectly suited to both first and second courses.
Medium size
Description
The clams have a tender texture and a sweet taste. Together with other seafood, clams lend themselves mainly to the preparation of appetizers, although they are also excellent for first and second courses.
Description
The sea ragusas are mainly cooked stewed with aromatic herbs and tomatoes.
Description
Sea snails cooked with a rustic sauce based on wild fennel according to the Marche tradition, are a real delicacy to be enjoyed as an appetizer or as a condiment for pasta dishes.
Description
On Pescenostro you can buy the best of the Adriatic enclosed in an ideal mix for the Sunday barbecue suitable for 4-5 people.
Gutted
Description
On Pescenostro you can buy the soup pack that contains a mix of fish ideal for obtaining the famous brodetto all'anconetana. The package is suitable for 4-5 people.
Gutted
Description
On Pescenostro you can buy this composition of fish to obtain an excellent frying ideal for 4-5 people.
Gutted - Beheaded
Description
Sea bass, due to its full-bodied and succulent meat and its nutritional properties, is one of the most abundant fish on Italian tables also due to its versatility in the kitchen.
Size gr. 400/500. Gutted.
Description
Adriatic Sea - FAO area 37.2.1
Fishing method With trawl nets
Size from gr. 400+. Gutted / de capitato.
Method of preparation: before cooking the fish should be rinsed to remove any residues and cooked to taste.
Storage: from 0 to + 4 ° C. To be consumed after cooking, within a few days. It can be frozen in the freezer for three months at a temperature of -18 °, or stored in the refrigerator for a maximum of 2
Origin of the catch
Ingredients
Rana pescatrice
Description
Among the most widespread and well-known fish in the world, cod is particularly appreciated for its wealth of nutritional values, so much so that it has become the main food of Italian cuisine and the Mediterranean diet, thanks to its many preparations.
Method of preparation: before cooking the fish should be rinsed to remove any residues and cooked to taste.
Storage: from 0 to + 4 ° C. To be consumed after cooking, within a few days. It can be frozen in the freezer for three months at a temperature of -18 °, or stored in the refrigerator for a maximum of 2.
Size: gr. 150 +
Gutted
Fishing method With trawl nets
Origin of the catch
Adriatic Sea - FAO area 37.2.1
Ingredients
Merluzzo
Description
Sea bream is a fish rich in proteins of high biological value and can be cooked in the oven wrapped in a foil to enclose its aroma and flavor. Also excellent with salt or grilled.
Size gr. 400/500. Gutted.
Description
Anchovies are part of the category of blue fish. Their meat is particularly tasty and especially suitable for consumption raw, after marinating, and for frying.
Description
Sole, thanks to its tasty, firm and digestible meat, is one of the most sought-after fish in the kitchen. Being very delicate, it is used in many recipes and therefore lends itself easily to being included in children's nutrition.
Description
The mullet, with its white and precious meat, is one of the tastiest rock fish. It lends itself to different types of cooking, and is perfect for preparing soups or stews.
Size: large
Gutted
Description
Cuttlefish is a fish rich in proteins with a high biological content and low in cholesterol. Cuttlefish are perfect to be served both between appetizers and between main courses and soups.
Size: medium
Gutted
Description
The gurnard is a very tasty fish and lends itself to numerous recipes including sauces to dress pasta or delicious soups. It goes perfectly with ingredients such as wine, tomato, vegetables. Size: medium Gutted
Description
TOTANO, WITH TENDER AND DELICIOUS MEAT, IN ADDITION TO PRESENTING A HIGH OMEGA TRE CONTENT, LENDS ITSELF TO COUNTLESS RECIPES, SUCH AS SOUPS, SAUCES, FIRST AND SECOND COURSES.
Size: medium
Gutted
Description
Characteristic of the Mediterranean, the prawn is a crustacean that is fished at night. There are many possible preparations with shrimp, whose very delicate meats recommend using it with not too strong flavors that could cover its taste, it is often used to flavor sauces that season first courses.
Size: medium
Description
The pink shrimp is a crustacean with a very delicate taste and is indicated mostly for fried foods, but it is also used for appetizers, pasta dishes with spaghetti and grilled second courses.
Description
The pink shrimp is a crustacean with a very delicate taste and is indicated mostly for fried foods, but it is also used for appetizers, pasta dishes with spaghetti and grilled second courses.
Gutted _ Beheaded
Description
The zanchetta is a fish that lives mainly in the Adriatic Sea and has a very delicate flavor. The zanchetta is suitable for various types of recipes: it can be au gratin, cooked in the oven and inserted in the fried fish.
Gutted
Description
Anchovies are part of the category of blue fish. Their meat is particularly tasty and especially suitable for consumption raw, after marinating, and for frying.
Gutted _ Beheaded
Description
The French concave oyster is a true delight: it combines bluntness with refinement, sweetness with salinity, fleshiness with tenderness, an oyster that has extremely delicate innate qualities. To be served with a glass of brut sparkling wine.
STARTERS AND FISH SAUCES
Description
Smoking with oak wood, oak and parts of Whiskey barrels.
Ingredients
Ingredienti: Salmone(Salmo Salar), sale, zucchero.
Ingredients
Salmone (Salmo Salar) sale, zucchero, estratto di spezie.
WINES
Description
It is a wine with good drinkability but without neglecting power and extracts. The purity of the fruit is enhanced by the vinification in the absence of oxygen and the subsequent refinement on the lees for 2-3 months before being bottled. It highlights the characteristics of the Verdicchio grape by focusing above all on the integrity of the varietal and therefore on the freshness of the aromas.
