This artisanal fish-smoking facility on the outskirts of Rome opened in 2009 thanks to the resourcefulness of two true foodies. A passion for angling and a cult approach to cuisine applied for 25 years in the artisanal smoking of fish and roe have made the company a benchmark for the gourmet. Salmon, swordfish, greater amberjack, bluefish, bonito, tuna, grey mullet, smoked marlin and dolphinfish make up the Sapor Maris catalogue.

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