The fishbone, the part considered residual, is transformed and becomes an unprecedented chip.
A special working process lasting more than 72 hours changes its consistency and gives it an overpowering and particular flavor.
An indescribable crunch!
A revolutionary snack, 100% natural!
Dried fishbone of Lavarello (Coregonus lavaretus) or Agone (Alosa fallax), Salt, Wild herbs.
Lago di Como.
Open the bag and munch as an appetizer or use as a crunchy ingredient in bold recipes.
Enjoy the fishbone as an aperitif, dipping it in vegetable creams and mayonnaise.
It also goes well as a finish for fish dishes.
