The tender white meat fillet is delicately smoked with local woods, flowers and herbs, resulting in a product that is simple and refined at the same time.
The fillet, completely without bones, is very practical and easy to eat.
It is a typical dish of the Lake Como tradition.
Rainbow Trout (Oncorhynchus Mykiss), sea salt, local aromatic herbs, sunflower oil, spices.
Hot smoking with ground wood and aromatic herbs.
Low temperature steam.
Aquaculture Lombardy, Trentino, Veneto.
Room temperature consumption: open the bag, extract the product and place it directly on the plate with the addition of a drizzle of extra virgin olive oil.
Warm consumption: Dip the sealed bag in hot water for which minute (5/6 min.), open the bag, extract the product and place it directly on the plate with the addition of a drizzle of extra virgin olive oil.
