The story begins in the 1970s when Giuseppe Pighin began farming trout in abundant flowing water, with a very low density and a natural diet. This led to the creation of the Regina di San Daniele, cold-smoked trout, and hot-smoked and steamed trout fillets. Today, the offering includes other fish, such as smoked and spiced mackerel and herring, steamed sea bass and sea bream fillets, and a full range of salmon and cod.
