A sauce with quite a bit of character, very Italian, from the south, rustic and primary. The up to 14 ingredients are mashed into a dense paste: Mediterranean bluefin tuna (19.16%), wild fennel (9.58%), extra virgin olive oil, sun-dried cherry tomatoes, red pepper, Sicilian capers, chili pepper cream, garlic, basil, parsley, mint, oregano, black pepper and salt. With so many elements that are so well balanced, it is difficult to pinpoint flavors—the fish is noticeable, as is the mild heat of the spices; the fragrances of the herbs, giving it complexity and freshness; and the unctuousness of the oil. Among its many applications, it can be diluted in hot water to make a good sauce for all types of pasta.

The caviar of this salmonid is semi-canned and prepared from fresh rainbow trout roe, lightly cured in brine. This company sells 20,000 kilos per year, and up to 600 tons of trout meat.

Vibrant salmon in color, the roe are very separate from each other. Impressive texture—if they are held on the tip of one’s tongue and pressed against the roof of the mouth, they explode as if they were balloons, producing a very pleasurable sensation. At the same time, they radiate with marine and saline substance, the former being clearly dominant. And they are subtly acidic. Very refined and expressive at the same time.

Organic extra virgin olive oil inspired by the Pierangeline family (Gambero Rosso), made from Moraiolo, Leccino and Frantoio varieties. It expresses refinement and fruitiness, within a clear Tuscan character. Fresh, bold aromas of olives, herbs, vegetables and dried fruit; very evolutional and complex. It enters the palate delicately, subsequently becoming rich, with very light bitterness and tempered spiciness that intensifies in the aftertaste.

Limited production, sold in large part in the restaurant for 20% less than retail.

They have improved markedly since appearing on the market. These peppers are not presented whole and in their raw shape, but rather in large pieces; the integrity of the Cristal variety is practically impossible to maintain because they are so delicate and break so much when pealed artisanally by hand. It goes without saying that their texture is fragile because of their thinness; as their flavor is fine, subtle…extremely refined and without equal among Spanish red peppers. Their extreme sweetness stands out, contrasted with barely perceptible sour and bitter notes that give them complexity; and their mellowness clearly predominates. Exquisiteness impregnated with nature and rusticity, revealing the roasting aromas which give them nobility. Vibrant red in color, showing ripeness and shining with exceptional black speckles. Virtually seedless and meticulously cleaned.

The production of this celebrated variety of peppers is anecdotal—one could say that it is practically extinct from commercialization. Grown in Quel.