The Orbetello Lagoon area is one of the main production poles for sea bass at a national level, distinguished by its quality. The sauce is prepared using only fresh fish and genuine ingredients according to the traditional recipe: tomato, wine, herbs and extra virgin olive oil
I Pescatori di Orbetello
I Pescatori di Orbetello have succeeded in integrating fishing and farming, the sale of fresh produce, and the preparation of processed products, tourism, and catering. All the fish comes exclusively from the Orbetello lagoon, where careful integrated management between fishing and the environment guarantees the freshness of the product. Ancient fishing techniques, the result of centuries of experience and climatic conditions, sometimes cannot guarantee the immediate availability of the product, which will be delivered anyway. Slow Food has recognized the work of I Pescatori as a model to follow and has designated the Bottarga di Orbetello and Palamita del Mare Toscano as its Presidia.
Tomato puree (tomato, citric acid) Sea bass (fish) origin Orbetello 14%, mullet (fish) origin Orbetello7%, extra virgin olive oil, white wine (contains sulphites), onion, carrot, salt, garlic, parsley.
Average nutritional values per 100 grams of product:
energy 109 kcal-453kj, fat 7.6 g, of which saturated fatty acids 1.3 g, carbohydrates 3.5 g, of which sugars 2.6 g, protein 6.6 g, salt 2.5 g