Distribution in Italy
The distribution of the product, after being checked, beaten and packed, takes place mainly in Veneto, Friuli Venezia Giulia and Trentino Alto Adige regions.
We address to a particularly demanding clientele who moves between food sectors such as traditional and industrial gastronomies, catering, fishmongers, large-scale retail trade.
From North Sea to the worldwide tables
Stockfish arrived to Italian coasts in 1400, when merchants of Maritime republics (Genoa, Pisa, Venice and Amalfi) received it from Norwegians as swap goods. At first Liguria, Veneto and Campania and then Calabria and Sicily have introduced stockfish in their own cooking creating different but very tasty dishes.