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Nel nostro stabilimento di Portopalo di Capo Passero non ci limitiamo a trasformare il tonno rosso e il pesce azzurro, ma sperimentiamo nuove salse e nuovi procedimenti come la “carnificazione” del pesce ovvero come la terra va al mare e viceversa: salatura, speziatura e stagionatura.
Foto di Giulia Testa.
Familia Testa pescatori
in Sicilia dal 1800
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