Cold smoked whitefish fillet.
A precious raw material, fished in the great lakes of northern Italy with gillnets by fishermen's cooperatives.
The fish has a tasty taste while the smoking is balanced, obtained thanks to the use of beech wood and fruit trees.
To be enjoyed on its own or on a crouton accompanied with butter. If used in hot dishes, always add at the end of preparation to prevent the product from cooking.