A pool, Giuseppe Pighin’s passion for fishing and for the good things in life. These are the three ingredients of Friultrota, which has been breeding trout in lots of fresh water since the 1970s, with low density of fish bred on a natural diet. An approach that led to the creation of Regina di San Daniele, smoked rainbow trout but also hot-smoked mackerel and swordfish; tuna; sea bass filets; cold-smoked spiced, low-salt herring; and full range of salmon and salt cod.

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